Egg White Frittata with Smoked Salmon
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8
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Calories
1043 kcal
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Cuisine
American-Mediterranean Fusion
Egg White Frittata with Smoked Salmon
Description
The Egg White Frittata with Smoked Salmon starts with sautéed red onions softened to release their sweetness in olive oil. Meanwhile, egg whites are whisked until frothy, then blended with torn smoked salmon, creamy crumbled goat cheese, chopped capers, fresh dill, and a touch of ground black pepper. This mixture is poured over the onions in an oven-safe skillet and cooked briefly on the stovetop until edges begin to set.
Transferring the skillet to a moderately heated oven allows the frittata to bake through, producing a gently puffed and firm center while maintaining a moist texture. The cured salmon imparts a rich, smoky flavor that contrasts with the bright herbal notes from dill and the slight tang of goat cheese. Capers provide bursts of briny acidity, rounding out the flavor profile.
Once sliced, the frittata can be served warm or at room temperature, making it suitable for leisurely brunches or light dinners. Its high-protein, low-fat profile appeals to those favoring egg white dishes that retain depth of flavor through complementary ingredients.
The recipe notes indicate that leftovers should be cooled and refrigerated within a few hours, then consumed within 3-4 days for best quality. The "jiggle test" can be used to check doneness before removing from the oven. Garnishing with additional dill provides fresh herbal lift before serving.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 red onion diced, medium
- 12 egg about 360g, large, whites
- 6 ounces smoked salmon torn or sliced into bite-size pieces
- 4 ounces goat cheese crumbled, soft
- 1 tablespoon capers drained and roughly chopped
- 2 tablespoons dill plus more for garnish, chopped
- 1/4 teaspoon black pepper freshly ground
Instructions
- Get ready: Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
- Sauté the onion: Heat the oil in a 10-inch oven-safe nonstick skillet over medium heat. Toss in the diced onion and cook for 3 to 4 minutes, stirring occasionally. The onions should soften, begin to brown on the edges, and smell sweet.
- Mix the eggs: While the onions are cooking, add the egg whites to a large mixing bowl. Whisk until frothy, about 30 seconds. Stir in the salmon, goat cheese, capers, dill, and black pepper.
- Cook the eggs: When the onions have softened, pour the egg and salmon mixture into the pan. Cook, undisturbed over medium heat for 3 to 4 minutes, or until the edges begin to set.
- Bake the eggs: Transfer the pan to the oven and bake for 12 minutes, or until the frittata has set. The frittata will have puffed slightly and the center should be firm.
- Serve: Let cool for a few minutes, then slice into 8 pieces. Serve with a garnish of fresh dill.
Notes
- Cool the frittata to room temperature before tightly wrapping or storing in an airtight container; keep refrigerated up to 3-4 days.
- Use the jiggle test to check if the frittata is fully set; the center should not wobble when gently shaken.
- Garnish with fresh dill just before serving for enhanced flavor and presentation.
- Avoid overcooking to maintain a tender texture and keep the eggs from drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1043 kcal
% Daily Value*
| Calories | 104.3kcal | 5% |
| Carbohydrates | 1.1g | 0% |
| Protein | 11.5g | 23% |
| Fat | 5.8g | 9% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2.4g | 12% |
| Cholesterol | 11.4mg | 4% |
| Sodium | 321.6mg | 13% |
| Potassium | 126.3mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 0.7g | 1% |
| Vitamin A | 174.5IU | 3% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 27.8mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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