Smoked Salmon and Roasted Red Pepper Frittata

Smoked salmon and eggs aren't just great on bagels -- try them in a frittata with roasted red peppers, herbes de Provence, cottage cheese, and plenty of spinach.

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4.5 by 3 people

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  • Makes: 6 servings
  • Serving Size: 1 wedge each
  • Prep: 15 mins
  • Cook: 10 mins
  • Broil: 2 mins

Smoked Salmon and Roasted Red Pepper Frittata

Directions

  1. Preheat broiler. In a bowl combine eggs, cottage cheese, herbes de Provence and black pepper.
  2. Coat an unheated large cast-iron or broiler-proof nonstick skillet with cooking 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; cook 1 minute more or until wilted.
  3. Pour egg mixture over vegetables in 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.
  4. Place skillet under broiler 4 to 5 inches from heat. Broil about 2 minutes or until just set. Let stand 1 minute. Cut into wedges.
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Nutrition Facts (Smoked Salmon and Roasted Red Pepper Frittata)

  • Per serving:
  • 141 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 284 mg chol. ,
  • 333 mg sodium ,
  • 5 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 14 g pro.
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