5 large, lightly beaten
3 large, lightly beaten
Fat free skim milk
1 Tbsp, fresh, chopped
¼ tsp, freshly ground
½ pound(s), sliced
14½ oz, white variety, drained and sliced
Sweet red pepper(s)
1 small, seeded and finely chopped
2 medium, chopped
Uncooked wild pink salmon fillet(s)
1 fillet(s), about (8-ounce), skinned and cut into 1-inch pieces
- Preheat the broiler.
- Lightly whisk the egg whites, eggs, milk, dill, salt, and pepper in a medium bowl until well mixed.
- 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.
- 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.