Smoked-Salmon, Goat-Cheese, and Fresh-Dill Frittata
Add some elegance to breakfast or brunch by adding goat cheese and smoked salmon to your frittata.
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
Nutrition 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
How to Make It
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Preheat oven to 350°.
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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.
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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.
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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.
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