Low-Fat Frittata with Smoked Salmon and Scallions Recipe

Low-Fat Frittata with Smoked Salmon and Scallions Recipe

  • 2 teaspoons extra virgin olive oil
  • 6 scallions (whites and 2″ of green), trimmed and chopped
  • 6 large egg whites
  • 4 large eggs
  • 1/4 cup cold water
  • 1/2 teaspoon dried tarragon or finely chopped fresh tarragon
  • 1/2 teaspoon salt
  • 2 ounces thinly sliced smoked salmon, cut into 1/2-inch wide pieces
  • 3/4 cup black olive tapenade (MUFA)
  1. Preheat oven to 350 degrees F.
  2. Heat heavy 8″ ovenproof saute pan over medium heat 1 minute. Add oil and heat 20 seconds. Add scallions and saute, stirring periodically with spatula, about 2 minutes or until soft.
  3. Combine egg whites, eggs, water, tarragon, and salt in medium bowl. Whisk to blend. Season with freshly ground black pepper. Pour mixture into pan and lay salmon on top. Cook, stirring periodically, about 2 minutes or until partially set.
  4. Transfer pan to oven and cook 12 to 14 minutes or until firm, golden, and puffed. Remove from oven. Use spatula to release frittata from pan. Gently slide onto warm serving platter, slice, and serve with 2 tablespoons of the tapenade.
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