NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

3 oz smoked salmon

0.25 cup plain non-fat Greek yogurt

0.5 tsp extra virgin olive oil

1 cup fresh baby spinach

0.25 cup red onion

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a large mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth.

• 3

  Heat the olive oil in a 10-inch oven-safe non-stick skillet over medium heat.

• 4

  Add the diced red onion and sauté for 3 minutes until translucent, then add the baby spinach and cook until just wilted.

• 5

  Roughly chop the smoked salmon and stir it into the skillet along with the fresh dill.

• 6

  Pour the egg mixture into the skillet over the vegetables and salmon, tilting the pan to ensure it covers the entire surface.

• 7

  Let the frittata cook undisturbed on the stovetop for 2 to 3 minutes until the edges are set.

• 8

  Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the center is firm and the top is lightly golden.