Smoked Salmon and Roasted-Red Pepper Frittata
Recipe from Midwest Living

This quick and easy smoked salmon and roasted-red pepper frittata is perfect for any meal.


Smoked Salmon and Roasted-Red Pepper Frittata

by 1  person


add your rating
add a comment
Ingredients
  •  
    Nonstick cooking spray
  • 1/2  cup 
    chopped red onion
  • 2   cloves 
    garlic, minced
  • 4   cups 
    baby spinach or torn spinach
  • 8   
    eggs, lightly beaten, or 2 cups refrigerated or frozen egg product, thawed
  • 3/4  cup 
    low-fat cottage cheese or or crumbled reduced-fat feta cheese
  • 1   teaspoon 
    herbes de Provence or Italian seasoning, crushed, or 1/2 teaspoon dried dillweed
  • 1/4  teaspoon 
    ground black pepper
  • 1/2  cup 
    chopped bottled roasted red sweet peppers, drained
  • 1   ounce 
    thinly sliced, smoked salmon (lox-style); smoked turkey; or low-fat, reduced-sodium cooked boneless ham, chopped
Directions
1.
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.
2.
Meanwhile, in a medium bowl, combine eggs, cottage cheese, herbes de Provence and black pepper.
3.
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.
4.
Broil 4 to 5 inches from heat about 2 minutes or until top is just set. Remove from oven. Let stand for 1 minute.
Nutrition information
Per Serving: cal. (kcal) 141, Fat, total (g) 7, chol. (mg) 284, sat. fat (g) 2, carb. (g) 5, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 14, vit. A (IU) 2721.05, vit. C (mg) 45.47, Thiamin (mg) 0.07, Riboflavin (mg) 0.38, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.16, Folate (g) 36.29, Cobalamin (Vit. B12) (g) 1.22, sodium (mg) 333, Potassium (mg) 176, calcium (mg) 100.97, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Asparagus Frittata: An All-Star Breakfast Dish
... absolutely be done the night prior. Like an omelet, the ingredient possibilities are endless--roasted red..., when you prepare a simple and delicious dish like this Asparagus Frittata. I would like to rename... the frittata: I will call it the no fuss, prep-in-advance, crowd-pleaser cousin of the omelet. I was simply... read more...
Quick Breakfast, Lunch, or Dinner for One: Vegetable Frittata
... anything you're excited about. I flirted with the idea of using fresh corn or roasted red peppers. You... this simple, speedy Vegetable Frittata during those months, things would've been looking up. click here... for our vegetable frittata recipe Most frittatas I've made in the past have been oven-baked, and I... read more...
Quick Soup with Red Pepper and Roasted Fennel
... a subtle (but not unnoticeable) anise background for the sweet smokiness of the roasted red pepper... requires a little extra clean-up. Click here for our red pepper and roasted fennel soup This red pepper... taste (in viscosity, not in flavor!), which could be attributed to the size of my bell peppers and... read more...
how tos

shop our favorite products