Photo of Smoked Salmon Frittata with Cucumber-Dill Salad by WW

Smoked Salmon Frittata with Cucumber-Dill Salad

3 - 6
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
This decadent-seeming frittata gets it’s creaminess from light cream cheese. It’s equally delicious at brunch!


Smoked salmon

1½ oz, (1/4 cup)

Uncooked shallot(s)

2 tbsp(s), divided

Fresh dill

1 tsp(s), divided

Butter flavour cooking spray

1 spray(s)

Peeled sliced cucumber

1½ cup(s)

Fresh lemon juice

2 tsp(s)

Lemon zest

1 tsp(s)

Kosher salt



1 large egg(s)

Egg white(s)

1 egg white(s), large

Low fat cream cheese

2 tbsp(s)


  1. Whisk egg, egg whites, salmon, 1 tsp dill, and 1 TB shallot together in a small bowl. Add dabs of cream cheese and whisk with a fork to distribute. Spray a small non-stick omelette pan with cooking spray and heat over medium-high heat. Add egg mixture to pan, and cook for 5 minutes, until bottom begins to set. Place pan in oven under broiler (on low setting) and cook for additional 5-8 minutes until fully set on top. Toss together cucumber, remaining shallot and dill, lemon juice and zest, salt and pepper. Cut frittata into wedges and serve with salad. Garnish with black pepper.


Most pans are fine to put under the broiler –if your pans handle is coated wrap it with foil to protect it from the heat.