Salmon frittata
0
Points®
Total time: 34 min • Prep: 15 min • Cook: 19 min • Serves: 4 • Difficulty: Easy
Frittatas are an ideal weeknight supper because they’re a quick and easy one-pan dish. They also make a great breakfast option because they reheat so well. Ours is ready in 30 minutes, filled with salmon, mushrooms and potatoes for a super filling meal. Add a salad of mixed green, shredded carrots, bell pepper slices and cucumber slices to kick-up the veggies and fill your dinner plate. Try a little smoked salmon in place of the salmon fillet for a smokey variation. If the handle of your skillet is not ovenproof, cover it fully with aluminum foil before placing the pan in the oven to protect it from melting.
Ingredients
Egg whites
5 large, lightly beaten
Egg
3 large egg(s), lightly beaten
Fat free skim milk
¼ cup(s)
Dill
1 Tbsp, fresh, chopped
Table salt
¾ tsp
Black pepper
¼ tsp, freshly ground
Cremini mushroom
½ pound(s), sliced
Canned potatoes, drained
14½ oz, white variety, drained and sliced
Red bell pepper
1 small, seeded and finely chopped
Scallions
2 medium, chopped
Uncooked wild pink salmon fillet
1 fillet(s), about (8-ounce), skinned and cut into 1-inch pieces
Instructions
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.
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