Smoked Salmon and Potato Frittata

One Pan

Smoked Salmon and Potato Frittata 1

Lately, I’ve been using up a lot of my culinary creativity on freelance projects.  One of my favorites are 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!

Served this frittata 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) for 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!

Smoked Salmon and Potato Frittata 2

By on June 3rd, 2012

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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6 thoughts on “Smoked Salmon and Potato Frittata”

  1. This looks so delicious. I love eggs, and this is great. A good idea to add yogurt, normally I add fresh milk. And maybe some squid and shrimps will be nice too. 🙂

    Reply

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