Preheat and prepare: Preheat your oven to 350°F (175°C). Choose an ovenproof skillet about 10–11 inches (25–28 cm) for 4 servings — cast-iron or heavy stainless steel gives the best even heat. Preheating the oven ensures the frittata finishes gently and evenly without overcooking the edges.

Wilt the spinach: Heat 1 tsp (5 ml) of the olive oil in the skillet over medium heat. Add the baby spinach in batches, stirring until just wilted — this takes 1–2 minutes. Transfer the spinach to a colander and press lightly with the back of a spoon to remove excess liquid. Why: wilting and draining the spinach ahead of time prevents a watery frittata and concentrates the spinach’s flavor.

Warm the pan gently and flavor base: Wipe the skillet dry, then add the remaining 3 tsp (15 ml) olive oil and warm over medium-low. Keep the heat moderate so the oil glistens but does not smoke. Why: a warm, oiled pan helps the eggs begin to set at the edges for a pleasing texture and prevents sticking.

Prepare the egg custard: In a large bowl whisk together the 8 eggs, 120 ml (1/2 cup) whole milk, 1/2 tsp kosher salt (start light — smoked salmon is salty), and 1/4 tsp white pepper until just combined and slightly frothy. Why: whisking introduces a little air for lift while the milk loosens the curd and yields a creamier, silkier interior when baked.

Assemble the filling: Roughly chop or flake the smoked salmon into bite-sized pieces (keep some slightly larger ribbons for texture). Add the drained spinach and about 3 tbsp of the chopped dill + chives into the egg mixture and fold gently to distribute. Why: folding the ingredients into the egg mix ensures even distribution so each slice has balanced flavors without overworking the eggs.

Begin cooking on the stove: Pour the egg, salmon and spinach mixture into the warm skillet. Use a silicone spatula to gently stir the mixture for 30–45 seconds — this gives small curds along the perimeter and prevents a soft spot in the center. Why: starting on the stove jumpstarts set at the edges and creates a creamier texture than oven-only baking.

Transfer to the oven: Place the skillet in the preheated oven and bake at 350°F (175°C) for 12–16 minutes, until the center is mostly set but still slightly wobbly. If you like a lightly browned top, finish under the broiler for 30–60 seconds watching very closely. Why: the oven cooks the frittata gently through without over-browning; finishing under the broiler gives a restaurant-style golden top.

Rest and finish: Remove the skillet and let the frittata rest 5 minutes — carryover heat will finish the set and resting makes it easier to slice. Scatter the remaining 1 tbsp chopped dill + chives on top and season with additional white pepper if needed. Serve warm, cut into 4 wedges with lemon wedges on the side. Why: resting improves texture and allows flavors to settle; lemon brightens the smoky salmon.

Plating suggestion: For an elevated brunch, serve each wedge with a small green salad dressed simply with lemon and olive oil, or on toasted sourdough for a contrast of textures. Why: acid and crunch balance the creamy eggs and oily salmon.