5 from 22 votes
Egg White Frittata with Smoked Salmon
This egg white frittata combines fluffy egg whites with savory smoked salmon, tangy goat cheese, pungent capers, and fresh dill. Lightly sautéed red onions add sweetness and texture, while a gentle bake sets the mixture into a tender, airy sliceable dish. The use of egg whites creates a lighter base that showcases the flavors of the smoked salmon and cheese, suitable for breakfast, brunch, or a light meal.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
8
Calories:
1043 kcal
Course:
Breakfast, Lunch, Brunch
Cuisine:
American-Mediterranean Fusion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 1043
% 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.