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Smoked Salmon and Roasted-Red Pepper Frittata
- Makes: 6 servings
Frittata to be served with Winter Breakfast Fruit Crunch
Nonstick cooking spray
chopped red onion
baby spinach or torn spinach
eggs, lightly beaten, or 2 cups refrigerated or frozen egg product, thawed
low-fat cottage cheese or or crumbled reduced-fat feta cheese
herbes de Provence or Italian seasoning, crushed, or 1/2 teaspoon dried dillweed
freshly ground black pepper
chopped bottled roasted red sweet peppers, drained
thinly sliced, smoked salmon (lox-style), smoked turkey or low-fat, reduced-sodium cooked boneless ham, chopped
Preheat broiler. Coat an unheated well-seasoned 10-inch cast-iron or broiler-proof nonstick skillet with nonstick spray. Preheat skillet over medium heat. Add onion and garlic. Cook about 4 minutes over medium heat or until onion is just tender, stirring occasionally. Stir in spinach and cook 1 minute more or until wilted.
Meanwhile, in a medium bowl, combine eggs, cottage cheese, herbes de Provence and black pepper.
Pour the egg mixture over vegetables in the skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until mixture is almost set. Sprinkle roasted red sweet peppers and salmon on top of the frittata.
Broil 4 to 5 inches from heat about 2 minutes or until top is just set. Remove from oven. Let stand for 1 minute.
(Smoked Salmon and Roasted-Red Pepper Frittata)
Servings Per Recipe 6, sat. fat (g) 2, chol. (mg) 284, Polyunsaturated fat (g) 1, Monosaturated fat (g) 3, pro. (g) 14, cal. (kcal) 141, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 7, carb. (g) 5, Folate (µg) 36, sodium (mg) 333, iron (mg) 3, Potassium (mg) 176, calcium (mg) 101, fiber (g) 1, Cobalamin (Vit. B12) (µg) 1, sugar (g) 2, vit. A (IU) 2721, vit. C (mg) 45, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0