Smoked Salmon and Potato Frittata
|June 3, 2012||Posted by Lauren Keating under Cooking For One, Fish and Seafood, Lent, Light, One Pan, Quick Weeknight Meals|
Lately, I’ve been using up a lot of my culinary creativity on freelance projects. One of my favorites are these potato and smoked salmon pancakes with creamy dill sauce that I created for Eat Better America last month. I ate them every day for a week and still wasn’t tired of them. They were crispy on the outside, creamy on the inside, and the smoked salmon went perfectly with potato.
When I found myself with extra egg whites after making a batch of grapefruit curd the other day, I decided to make a frittata using the same flavors as those pancakes. While it was a little less elegant than the potato pancakes, it was just as luxurious. Plus, it was quick and easy – a combination that can’t be beat!
Smoked Salmon and Potato Fritatta
Yields 4 servings
Prep Time: 20 minutes
Total Time: 20 minutesServed with a crisp salad dressed with a simple tarragon vinaigrette (equal parts tarragon vinegar and olive oil, with a touch of mustard, salt, and pepper), this frittata makes a great lunch or light dinner.
I used smoked salmon trimmings to make both these and the potato pancakes that I mentioned above. This new-to-me product isn’t as pretty as the smoked salmon that I’m used to (and the small, thickly cut pieces probably wouldn’t work well on a bagel) but at under $9 a pound, it’s a steal!
- 1 Tablespoon Olive Oil
- 1 Onion, diced
- 1 Russet Potato, diced
- 1/4 cup Vegetable Stock
- 2 Eggs plus 2 Egg Whites, beaten
- 2 Tablespoons plain, fat free Greek Yogurt
- 2 ounces Smoked Salmon, chopped
- Freshly chopped Dill (optional)
- Heat the broiler.
- Heat the olive oil in a 8-inch omelet pan. Add the onion and potato. Cook about 5 minuts, or until the onion is soft and the edges of the potato begin to brown and crisp. Add the vegetable stock and allow the potatoes to steam over medium heat until they are soft and the liquid is cooked off, about 10 minutes.
- In a bowl, beat together the eggs, egg whites, and yogurt. Pour into the omelet pan. Top with the salmon. Cook for 4 or 5 minutes, or until the bottom of the frittata begins to set. Transfer the pan to the oven and broil for 3 or 4 minutes, or until lightly browned and fluffy. Sprinkle with fresh dill, if desired. Remove from pan and cut into 4 servings.