Low-fat Frittata with Smoked Salmon and Scallions
Courtney
ingredients
- 2 tsp 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 tsp dried tarragon or finely chopped fresh tarragon
- 1/2 tsp salt
- 2 oz. thinly sliced smoked salmon, cut into 1/2"-wide pieces
- 3/4 cup black olive tapenade
directions
- 1
Preheat oven to 350. Heat eavy 8"ovenproof saute pan over medium heat for 1 minute. Add oil and heat 20 seconds. Add scallions and saut, stirring periodically with spatula, about 2 minutes or until soft.
- 2
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.
- 3
Transfer pan to oven and cook 12-14 minutes or until firm, golden, and puffed. Remove from oven. Use spatula to release frittata from pan. Serve with 2 Tbsp of tapenade.
Source: Courtney
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