Add some elegance to breakfast or brunch by adding goat cheese and smoked salmon to your frittata.
Yield:
4 servings (serving size: 1 wedge)
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.
Note:
May 1998
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