Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

Add some elegance to breakfast or brunch by adding goat cheese and smoked salmon to your frittata.

Recipe by Cooking Light May 1998

Gallery

Credit: Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

202 calories; calories from fat 30%; fat 6.8g; saturated fat 3.2g; mono fat 2.1g; poly fat 0.7g; protein 16.2g; carbohydrates 18.5g; fiber 1.6g; cholesterol 128mg; iron 1.5mg; sodium 589mg; calcium 100mg.
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