Salmon and Dill Frittata
Ingredients
The vegetables
-
2
big
leeks
-
1
cup
asparagus
The eggs
-
4
whole
eggs
-
6
large
egg whites
-
1
splash
1% milk
The flavorings
-
2
tbsp
chopped dill
-
2
oz
smoked salmon
-
to taste
salt
-
to taste
pepper
Cooking supplies
Instructions
- Preheat the oven to 400°F.
- Coat a 10-inch non-stick sauté pan with cooking spray and heat over medium flame.
- Sauté the leeks for about 10 minutes until translucent and tender.
- Add asparagus and a splash of water, cover, and cook for 4-5 minutes until asparagus is tender.
- In a large bowl, whisk together the eggs, egg whites, milk, salt, and pepper.
- Stir in the dill and smoked salmon into the egg mixture.
- Pour the egg mixture into the sauté pan with the leeks and asparagus.
- Transfer the pan to the oven and bake for 20 minutes.
Nutrition Facts (estimated)
Servings
6 servings
Calories
58
Total fat
3g
Total carbohydrates
0.4g
Total protein
7g
Sodium
91mg
Cholesterol
109mg
You might also like