This summer egg frittata with smoked kippers is packed with seasonal vegetables and sharp white cheddar. It’s perfect for weekend brunch or an easy weeknight dinner.
This recipe is sponsored by King Oscar. Thanks for supporting the brands I love and trust.
Brunch at home deserves more credit. City brunch spots can be stylish and fun, but there’s something indulgent about lingering over a late breakfast in your pajamas with a glass of something bubbly. This frittata brings summer brunch vibes home without an early alarm—perfect after a farmers’ market run when seasonal produce is calling.
Baby leeks, zucchini, and mushrooms make a flavorful, tender base for a creamy, custardy egg mixture. But the real highlight is the smoky, meaty bites of smoked kippers. They add a deep savory note that fills the frittata with umami.
What are kipper snacks?
Kipper snacks are traditionally wood-smoked herring fillets. King Oscar follows that tradition, using authentic wood smoking and no artificial flavoring, so the smoky taste is unmistakable. Their wild-caught herring is sustainably sourced and certified by the Marine Stewardship Council (MSC), and the package carries that certification.
Like other smoked fish, kipper snacks are delicious straight from the tin on a cracker. They also work wonderfully as a substitute for bacon in dishes—bringing a smoky, savory element without pork. Try them wherever you crave a bold smoky flavor; they can lift everything from chowders to egg dishes.
Wishing you a relaxing weekend—hope this inspires a cozy brunch at home.
If you try this recipe or create a variation, let me know in the comments! I love connecting with readers. Snap a photo and tag me on Instagram @killing__thyme to be featured in the newsletter.
Summer Egg Frittata with Smoked Kippers
Dana Sandonato
10 minutes
20 minutes
30 minutes
8 servings
Ingredients
- 12 eggs
- 3 TBSP full-fat dairy (whole milk, heavy cream, or half-and-half)
- 1/2 tsp kosher salt, plus extra pinch for the vegetables
- 1 cup shredded sharp white cheddar, plus extra for topping
- 1-2 TBSP olive oil
- 1 cup sliced baby leeks (white and light green parts only)
- 2 cups sliced baby bella or cremini mushrooms
- 1 cup sliced zucchini
- 2 cloves garlic, grated or minced
- 1 3.25 oz tin King Oscar Kipper Snacks, drained and roughly chopped
- Cracked black pepper, to taste
- Chopped fresh chives, for garnish
Instructions
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Preheat the oven to 425ºF (220ºC).
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In a medium bowl, crack the eggs and add the dairy and salt. Whisk until fully combined, then stir in the shredded cheddar. Set aside.
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Heat the olive oil in a 12″ cast-iron or oven-safe nonstick skillet until shimmering. Add the mushrooms and leeks and cook 2–3 minutes, stirring occasionally, until they begin to soften. Add the zucchini and cook another 2–3 minutes until tender. Stir in the garlic and the chopped kippers and cook for about a minute to combine flavors.
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Give the eggs a final whisk and carefully pour the mixture over the vegetables in the skillet. Stir gently to distribute evenly. Sprinkle the reserved cheese over the top. Let the edges set on the stovetop for about a minute, then transfer the skillet to the oven. Bake 7–10 minutes, until the frittata is just set but still slightly custardy in the center. Remove and let rest about 5 minutes before slicing.
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Garnish with chopped chives, slice into portions, and serve warm.
Notes
A perfectly cooked frittata should be slightly trembling and have a custard-like texture. Check a few minutes early to avoid over-baking.
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