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

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 4 servings (serving size: 1 wedge)
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

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.