I had made my Secret Recipe Club dish about two weeks ago for breakfast. It came out excellent so I thought the perfect ending to this weekend was to bring out round two of this frittata for dinner with a light salad just as Lauren, the author of Healthy Delicious , suggested for this frittata. Lauren is a fabulous blogger and truly hits home with me on healthy eating and realistic expectations of what a life long diet entails. She had some wicked good recipes to choose from, all of which looked DELICIOUS.
Lauren mentions that "Served 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), this frittata makes a great lunch or light dinner".Recipe adopted by Healthy Delicious
This fritatta is filling and super flavorful for breakfast or dinner. The first time I made this we had guests over for breakfast and it went quick. Last night when I made it again for dinner, it was just the two of us and we were able to enjoy it much more and now we have leftovers for the morning as well. SRC Reveal day is going to start off on a wonderfully frittata good foot.
Total Time: 20 minutes
1 tbsp olive oil
1 onion, diced
1 russet Potato, diced
1/4 cup vegetable stock
2 eggs plus 2 egg whites, beaten
2 tbsp plain, fat free greek yogurt
2 ounces smoked salmon, chopped
Freshly chopped dill (optional)
Heat the broiler.
Heat the olive oil in a 8-inch omelet pan. Add the onion and potato. Cook about 5 minutes, or until the onion is soft and the edges of the potato begin to brown and crisp. Add the vegetable stock and allow the potatoes to steam over medium heat until they are soft and the liquid is cooked off, about 10 minutes.
In a bowl, beat together the eggs, egg whites, and yogurt. Pour into the omelet pan. Top with the salmon. Cook for 4 or 5 minutes, or until the bottom of the frittata begins to set. Transfer the pan to the oven and broil for 3 or 4 minutes, or until lightly browned and fluffy. Sprinkle with fresh dill, if desired. Remove from pan and cut into 4 servings.
Photos by A Healthy Jalapeño
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