Salmon Frittata

Total Time
34 min
15 min
19 min
Frittatas are an ideal weeknight supper because they’re so quick and easy.


egg white(s)

5 large, lightly beaten


3 large, lightly beaten

fat free skim milk

¼ cup(s)


1 Tbsp, fresh, chopped

table salt

¾ tsp

black pepper

¼ tsp, freshly ground

cremini mushroom(s)

½ pound(s), sliced

canned potato(es)

14½ oz, white variety, drained and sliced

sweet red pepper(s)

1 small, seeded and finely chopped

uncooked scallion(s)

2 medium, chopped

uncooked wild pink salmon fillet(s)

1 fillet(s), about (8-ounce), skinned and cut into 1-inch pieces


  1. Preheat the broiler.
  2. Lightly whisk the egg whites, eggs, milk, dill, salt, and pepper in a medium bowl until well mixed.
  3. Spray a 10-inch ovenproof nonstick skillet with nonstick spray and set over medium-high heat. Add the mushrooms and cook, stirring frequently, until golden brown, 5–6 minutes. Add the potatoes, red pepper, and scallions; cook, stirring frequently, until the bell pepper is softened, about 2 minutes. Add the salmon and cook, turning gently to avoid breaking it up, until the salmon is just opaque in the center, 2–3 minutes.
  4. Pour the egg mixture over the salmon and vegetables in the skillet and reduce the heat to low. Cook until the eggs are set but still wet on top, 6–7 minutes. Place the skillet under the broiler, 4 inches from the heat, and cook until the top of the frittata is lightly browned, 2–3 minutes. Cut into 4 wedges and serve. Yields 1 wedge per serving.


Potatoes, salmon, and mushrooms add substance to our version, but if you feel you need just a little something more—for an extra POINT—serve each portion with 2 long breadsticks. For variety try substituting some smoked salmon for some of the regular salmon.If you don’t have an ovenproof skillet (that is with a heat-resistant handle), simply cover the handle of your regular skillet with heavy-duty foil.

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