Name: Smoked salmon and dill frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 2.5 oz smoked salmon, chopped; 2/3 cup fresh dill, chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp salted butter; 2 oz fresh baby spinach; 1 tsp lemon juice; 1 tsp extra virgin olive oil

Nutrition

Per serving

383 calories

Protein: 35g; 37% of calories
Carbs: 6g; 6% of calories
Fat: 24g; 57% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 375°F. In a small bowl, whisk the eggs, egg whites, salt, and pepper until combined. Stir in the chopped smoked salmon and half of the dill.
Melt the butter in an 8-inch oven-safe nonstick skillet over medium heat. Pour in the egg mixture. Cook for 3 minutes without stirring until the edges are set and the bottom is lightly golden.
Transfer the skillet to the oven. Bake for 8 to 10 minutes until the center is set and the eggs are puffed. Done when set and slightly puffed, 160°F.
While the frittata bakes, whisk the olive oil and lemon juice together in a bowl. Add the spinach and toss to coat.
Carefully slide the frittata out of the skillet onto a plate. Garnish with the remaining fresh dill and serve with the spinach salad on the side.

Nutrition

Ingredients

Instructions

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