This cooked up beautifully, but we didn't like the flavor of it at all. The salmon and dill both seemed overpowering, and we couldn't even detect the goat cheese. Not for everyone, I guess!
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)
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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
- 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
- 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.
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Smoked-Salmon, Goat-Cheese, and Fresh-Dill Frittata Recipe at a Glance
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