1 tablespoon chopped fresh dill or 1 tsp. dried dill
8 large eggs, beaten
1 4- to 6-oz. can wild-caught salmon, drained, skin and bones removed
3 ounces cream cheese, cut into 1/2-inch pieces
How to Make It
Preheat oven to 425ºF with rack in middle position. Warm oil in a 10-inch nonstick ovenproof skillet over medium heat. Add scallions, season with salt and sauté until softened, about 1 minute. Add spinach and sauté until wilted, about 2 minutes longer. Reduce heat to medium.
Whisk dill into eggs; season with salt and pepper. Pour egg mixture into skillet. Distribute salmon and cream cheese pieces evenly. Cook, without stirring, until mixture firms up around edges, 3 to 5 minutes.
Transfer skillet to oven and bake until frittata center is set, about 10 minutes. Serve hot or at room temperature.
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Excellent dish !! Loved it. Perfect as it is but next time ..... Suggestions for improvement, use a fork to lift spinach as eggs cook on the stove. Otherwise the spinach is all in the bottom of the pie. Also, the cream cheese does not melt and spread so I suggest you melt cream cheese and drizzle so there will be some of that flavor in every bite. Mine cooked in the oven for 13 min. Could easily accommodate more salmon too.
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