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Photo: Howard L. Puckett; Styling: Fonda Shaia Photo by: Photo: Howard L. Puckett; Styling: Fonda Shaia

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.

Cooking Light MAY 1998

  • Yield: 4 servings (serving size: 1 wedge)

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.

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

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