Smoked salmon and sour cream frittata
1
Points®
Total time: 22 min • Prep: 14 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Go beyond the ordinary with our savory frittata. Ready in just 22 minutes, you can make this dish just about any time. Sour cream added to the egg mixture yields a mildly tart and creamy consistently in which the salmon, capers and chives are nestled. Have this for a fun breakfast-for-dinner twist with a cool and peppery arugula salad or make it the main dish for a brunch-time holiday party with slices of toasted rye bread. Hannukah or Easter, you cannot go wrong with this Italian-inspired frittata.
Ingredients
Liquid egg substitute
16 oz
Fat free sour cream
½ cup(s)
Table salt
¼ tsp
Black pepper
¼ tsp
Smoked salmon, lox
4 oz, diced
Capers
2 Tbsp, drained
Chives
2 Tbsp, fresh, chopped
Olive oil cooking spray
1 spray(s)
Instructions
1
Preheat broiler.
2
Whisk together egg substitute, sour cream, salt and pepper in a large bowl; stir in salmon, capers and chives.
3
Coat a large ovenproof skillet with cooking spray and set pan over medium heat. When pan is hot, add egg mixture and cook until mostly set but still runny on the surface, about 5 to 6 minutes. (Note: Using a spatula, frequently lift the mixture from the sides of pan to allow uncooked eggs to run to the bottom.)
4
Place skillet under broiler until golden on top, about 1 to 2 minutes. Slice into 8 pieces and serve. Yields 2 pieces per serving.
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