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

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 30%
  • Fat: 6.8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 16.2g
  • Carbohydrate: 18.5g
  • Fiber: 1.6g
  • Cholesterol: 128mg
  • Iron: 1.5mg
  • Sodium: 589mg
  • Calcium: 100mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Smoked-Salmon, Goat-Cheese, and Fresh-Dill Frittata Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy