SMOKED SALMON FRITTATA
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
- In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
SALMON LEEK FRITTATA
Elevate that can of salmon that's been hanging out in the pantry by combining it with sweet sauteed leeks and tangy goat cheese to create an easy frittata. Perfect for feeding a crowd in a hurry, this elegant dish will be all the rage at the next brunch party.
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Whisk the heavy cream, eggs, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl. Gently break up the salmon with a fork in another bowl. Fold the salmon and dill into the egg mixture. Set aside.
- Heat the oil in a medium nonstick ovensafe skillet over medium high. Add the leeks and cook, stirring frequently, until softened, 3 to 5 minutes. Reduce the heat to medium and carefully pour in the egg mixture. Stir with a rubber spatula to evenly distribute the leeks. Sprinkle the goat cheese on top.
- Bake until the center of the frittata is just set, 22 to 24 minutes. Transfer the frittata with a rubber spatula to a serving platter or cutting board. Garnish with chopped dill, slice and serve.
SALMON FRITTATA (WEIGHT WATCHERS)
This recipe is from the weight watchers "In One Pot" cookbook. Very yum, quite filling! I substituted trout for the salmon since it was cheaper! Just be sure to cut out the bones.
Provided by MA HIKER
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Lightly whisk the egg substitute, milk, dill, salt, and pepper in a medium bowl until well mixed.
- Spray a 10-inch oven-proof nonstick skillet with nonstick spray and set over medium heat.
- Add the mushrooms and cook, stirring frequently, until golden brown, 5 - 6 minutes.
- Add the potatoes, red pepper, and onions; 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.
- Pour the egg mixture over the salmon and vegetables in the skillet and reduce the heat to low. Cover the skillet and 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.
- Only 4 points per serving!
- If you don't have a oven-proof skillet (that is with a heat resistant handle), simply cover the handle of your regular skillet with heavy-duty foil.
Nutrition Facts : Calories 241.7, Fat 4.4, SaturatedFat 0.8, Cholesterol 30.1, Sodium 851.8, Carbohydrate 27.6, Fiber 3.4, Sugar 4.7, Protein 23.4
SMOKED SALMON FRITTATA
Make and share this Smoked Salmon Frittata recipe from Food.com.
Provided by mermaidmagic
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, whisk eggs until well beaten and slightly frothy.
- Whisk in milk, chives and black pepper.
- Set aside.
- In a large ovenproof skillet, heat olive oil or butter over medium heat until hot but not smoking.
- Add egg mixture to skillet and then quickly arrange remaining ingredients on top of eggs (in order).
- (Distribute evenly and attractively.).
- Cook for 3 minutes on the stovetop without stirring.
- Transfer to oven.
- Bake until the top is golden brown and the frittata is set, about 30 minutes. (center should be just firm to the touch).
- Let cool slightly before serving.
AUTUMN VEGETABLE FRITTATA (WEIGHT WATCHERS)
This recipe is from the September/October 2009 Weight Watchers magazine. A light, delicious frittata made up of egg substitute, zucchini, onion, red bell pepper and carrots then topped with Parmesan cheese and torn fresh mint leaves. Points Value: 3
Provided by Crafty Lady 13
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler. Whisk the egg substitute, 3 tablespoons of the Parmesan cheese, and the black pepper in a bowl.
- Heat the oil in a 12-inch ovenproof nonstick skillet set over high heat. Add the zucchini, onion, bell pepper, and carrot; cook, stirring frequently, until evenly coated. Cover and cook until the vegetables are lightly browned and crisp-tender, about 5 minutes, stirring twice during the cooking time.
- Pour in the egg mixture and cook, stirring with heatproof rubber spatula, until the eggs are almost set, about 3 minutes. Transfer the skillet to the to the broiler and broil 5 inches from the heat until the center of the frittata is set and the top is lightly browned, 1 - 2 minutes. Sprinkle the top with the remaining 1 tablespoon parmesan cheese and the mint. Cut into 4 wedges.
SALMON FRITTATA (SLIMMING WORLD FRIENDLY)
Make and share this Salmon Frittata (Slimming World Friendly) recipe from Food.com.
Provided by cakeinmyface
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to has mark 4, grease a round ovenproof dish about 4 cm deep with low fat cooking spray, simmer potatoes for 10 minutes, adding the peas for the last 3 minutes.
- Fry the spring onions in low fat cooking spray for 2-3 minutes until softened
- Beat the eggs and milk and stir in the potatoes onion and salmon season.
- Pour into dish and cook in oven for 35 minutes until just set.
Nutrition Facts : Calories 363.4, Fat 11.9, SaturatedFat 3.5, Cholesterol 431.3, Sodium 515.6, Carbohydrate 37.7, Fiber 6.5, Sugar 9.1, Protein 26.2
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Cuisine ItalianCategory DinnerServings 4Total Time 34 mins
- Lightly whisk the egg whites, eggs, milk, dill, salt, and pepper in a medium bowl until well mixed.
- 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.
- 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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