Smoked Salmon Frittata

Smoked Salmon and Potato Frittata Recipe

This simple and delicious smoked salmon frittata recipe is quick and easy to prepare. It will take only 20 min if you have cooked the potatoes already and 35 min if you need to cook the potatoes. We are going to create the recipe from scratch. The nutrition facts provided are for the frittata only, garnishing with cucumber shavings is going to add 10 calories, 2g of carbs per portion.

Recipe Nutritional Profile: Healthy Weight, Healthy Heart, High Protein, High Potassium, Low Calories, Low GI, Low Saturated Fat, Good Source of: Vitamin B-12, Vitamin B-6, Vitamin C, Copper, Niacin and Phosphorus.

Serves 2:

Preparation time: 10 min

Cooking time: 25 min

Smoked Salmon Frittata
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrates
Dietary Fiber
Vitamin B12    21% Vitamin B6    38%
vitamin C    46% Copper    22%
Calcium    6% Niacin    21%
Phosphorus    21% Vitamin A    7%
Potassium    25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?



57g (2 oz.) of smoked salmon;

3 new potatoes 6 cm or 2 ½" dia, sphere;

3 tbsp. of Philadelphia 95% fat free cheese;

2 small eggs;

2 egg whites;

1 tbsp. of fresh dill, chopped;

20g of unsalted butter;

Salt and pepper to taste.

To serve: half of large cucumber shavings.

How to Cook Frittata:

  1. Wash new potatoes thoroughly, place them into a small saucepan and fill with water just to cover the potatoes. Add a pinch of salt to the water and bring it to the boil, then reduce the heat, cover the saucepan with a lid and let it simmer for 20 min. To check if potatoes are cooked pierce them with a knife, it should cut through the potato easily.
  2. Drain the water and let the potatoes cool down slightly, so you can handle them, then slice into 1 cm thick pieces.
  3. Preheat the grill.
  4. Mix the eggs, cheese and dill together in a bowl.
  5. Melt the butter over a medium heat in a large non-stick frying pan with a lid. Place the potato pieces on a frying pan and cover them with the egg, cheese and dill mixture.
  6. Put the lid on the frying pan, reduce the heat and cook for about 2 min, then place the smoked salmon on the top slightly dipping it into the half set egg and continue cooking for 3 more minutes covered under the lid.
  7. Remove the frying pan from the hob, take the lid off and put it under the preheated grill for 1-2 min, allowing the top of the frittata to turn golden.
  8. Serve smoked salmon frittata hot with a few cucumber shavings.

Author: Lana Soko

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