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

Smoked Salmon Frittata with Cucumber-Dill Salad

3
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
This decadent-seeming frittata gets it’s creaminess from light cream cheese. It’s equally delicious at brunch!

Ingredients

Smoked salmon

1½ oz, (1/4 cup)

Shallots

2 tbsp(s), divided

Fresh dill

1 tsp(s), divided

Butter flavour cooking spray

1 spray(s)

Peeled cucumber

1½ cup(s)

Fresh lemon juice

2 tsp(s)

Lemon zest

1 tsp(s)

Kosher salt

⅛ tsp(s)

Egg

1 large

Egg whites

1 serving(s), large

Light cream cheese

2 tbsp(s)

Instructions

  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.

Notes

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.

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