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Smoked Salmon and Potato Frittata {SRC}

Posted Jul 30 2012 12:00pm
Oh happy day. it's Monday!

This weekend was filled with so much rain but on Sunday evening when I finally sat on the couch with my fiance to enjoy dinner and a good flick, the sun was shinning and it was a perfect sunset. 

This weekend was packed for us. We had brunch with another couple we are great friends with followed by a long afternoon at my father's getting the house and yard ready for my bridal shower in two weeks (this engagement is FLYING by). We were cruising along great until the skies opened up on us. The girls and I sat and talked wedding shop for a while and when it was time to go I went searing around the property for Paul and my father only to find those silly boys hiding out in the cabana house pouring up Bloody Mary's in the rain. Boys.

Saturday night continued with excitement. Paul and I went over our friend's house, both of which are in our wedding party, and had a "stuff the wedding invitations " party complete with dinner, cocktails, and tons and tons of laughs. We cut the cards and RSVP's, painted the burlap belly bands and stuffed them all together. We carried on until late into the night, had excellent food and it was a blast. So when Sunday came we had one big plan... relaxing and vegging.
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".

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.
Smoked Salmon and Potato Frittata
Servings: 4
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.
Recipe adopted by Healthy Delicious
Photos by A Healthy Jalapeño

Find more of Lauren's dishes on her blog .
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