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5
from 1 vote
Smoked Salmon Frittata Recipe
This Italian "omelet" is so robust with smoked salmon and broccoli. Easy.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Diabetic, Gluten Free
Servings:
2
Calories:
384
kcal
Author:
Lois Carter Crawford
Ingredients
½
cup
broccoli florets and stems
(chopped)
2
tablespoons
extra virgin olive oil
½
small
onion
(chopped)
¼
cup
sun-dried tomatoes
(packed firm)
2
oz
smoked salmon in small pieces
1
cup
liquid egg substitute
¼
cup
cream
(or half and half)
¼
teaspoon
marjoram
1
pinch
freshly ground black pepper
2
tablespoons
sour cream or yogurt
(optional)
fresh chives or parsley
(optional garnish)
Instructions
Sauté the onion in some of the olive oil in an oven-proof 10" skillet (for 2 servings) until it is just soft.
Add the broccoli and continue cooking for a minute or so more.
Add the sun-dried tomatoes.
Sauté a minute or so more, adding more olive oil if needed.
Add the smoked salmon and remove from the heat.
Heat the broiler.
In a bowl combine the egg substitute, water, cream, marjoram and pepper.
Pour the egg mixture over the salmon and vegetables in the skillet.
Cook over medium-low heat for about 7 minutes or until the bottom is set and the top is still slightly moist.
Place the skillet 4 to 6 inches below the broiler and broil for a couple of minutes until the top is puffed and starting to brown.
To serve, top with a dollop of sour cream or yogurt and sprinkle with fresh chives or parsley.
If you have made a large frittata, slice it into wedges.
Serve immediately on warm plates.
Nutrition
Calories:
384
kcal
|
Carbohydrates:
10
g
|
Protein:
20
g
|
Fat:
30
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
15
g
|
Cholesterol:
47
mg
|
Sodium:
518
mg
|
Potassium:
662
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1127
IU
|
Vitamin C:
36
mg
|
Calcium:
144
mg
|
Iron:
3
mg