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Frittata with Smoked Salmon and Scallions
This is probably in the wrong thread. I'm sure someone will move it where it belongs.
Frittata with Smoked Salmon and Scallions
2 Tsp extra virgin olive oil
6 scallions (whites and 2" of green) trimmed and coarsely chooped
6 egg whites
4 eggs
1 1/2 tsp. chopped fresh tarragon or 1/2 tsp. dried
1/2 cup cold water
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 ounces thinly slices smoked salmon, cut into 1/2"-wide pieces
3/4 cup cup black olive tapenade
1. Preheat oven to 350 degrees F. Heat a heavy 8"oven proof skillet over medium heat for 1 minute.
Add the olive oil and scallions and saute, stirring, or until soft.
2. In a medium bowl, whisk together the egg whites, eggs, tarragon, water, and salt. Season with the black pepper. Pour the mixture into the pan and lay salmon pieces on top. Cook, stirring periodically, for 2 minutes or until partially set.
3. Transfer to the oven and roast for about 6-8 minutes, or until firm, golden, and puffed. Remove. Use a spatula to release frittata from pan. Gently slide the frittata onto a warm serving platter. Spread 2 tbls. of the tapenade on each plate, and place a slice of frittata on top.
Makes 6 servings
Yields: 190 calories, 10 grams protein, 2 grams carbohydrates, 15 grams fat, 2.5 grams sat. fat, 143 mg cholesterol, 537 mg sodium, o fiber.
Frittata with Smoked Salmon and Scallions
2 Tsp extra virgin olive oil
6 scallions (whites and 2" of green) trimmed and coarsely chooped
6 egg whites
4 eggs
1 1/2 tsp. chopped fresh tarragon or 1/2 tsp. dried
1/2 cup cold water
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 ounces thinly slices smoked salmon, cut into 1/2"-wide pieces
3/4 cup cup black olive tapenade
1. Preheat oven to 350 degrees F. Heat a heavy 8"oven proof skillet over medium heat for 1 minute.
Add the olive oil and scallions and saute, stirring, or until soft.
2. In a medium bowl, whisk together the egg whites, eggs, tarragon, water, and salt. Season with the black pepper. Pour the mixture into the pan and lay salmon pieces on top. Cook, stirring periodically, for 2 minutes or until partially set.
3. Transfer to the oven and roast for about 6-8 minutes, or until firm, golden, and puffed. Remove. Use a spatula to release frittata from pan. Gently slide the frittata onto a warm serving platter. Spread 2 tbls. of the tapenade on each plate, and place a slice of frittata on top.
Makes 6 servings
Yields: 190 calories, 10 grams protein, 2 grams carbohydrates, 15 grams fat, 2.5 grams sat. fat, 143 mg cholesterol, 537 mg sodium, o fiber.
