Smoked-Salmon, Goat-Cheese, and Fresh-Dill Frittata

Smoked-Salmon, Goat-Cheese, and Fresh-Dill Frittata Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia
Add some elegance to breakfast or brunch by adding goat cheese and smoked salmon to your frittata.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 30 %
Fat 6.8 g
Satfat 3.2 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 16.2 g
Carbohydrate 18.5 g
Fiber 1.6 g
Cholesterol 128 mg
Iron 1.5 mg
Sodium 589 mg
Calcium 100 mg

Ingredients

Cooking spray
2 1/2 cups shredded peeled baking potato or refrigerated shredded hash brown potatoes
1/4 teaspoon salt
1/4 teaspoon pepper
6 large egg whites
2 large eggs
1/2 cup (2 ounces) crumbled goat cheese
3 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips
1 tablespoon chopped fresh dill

Preparation

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potato; sauté 5 minutes or until golden brown, and sprinkle with salt and pepper.

Combine the egg whites, eggs, goat cheese, and smoked salmon in a medium bowl, and stir well with a whisk. Spread the egg mixture evenly over the potato in skillet, and cook 2 minutes or until edges are set and bottom is lightly browned. Sprinkle the top with dill.

Bake at 350° for 5 minutes. Broil 3 minutes or until center is set. Carefully loosen frittata from skillet with a spatula; gently slide frittata onto a platter. Cut into 4 wedges.

May 1998
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