Recipe by MA HIKER
This recipe is from the weight watchers "In One Pot" cookbook. Very yum, quite filling! I substituted trout for the salmon since it was cheaper! Just be sure to cut out the bones.
Top Review by Itssofun
This one did not go over well. I cut the onion proportion and it still covered up the salmon taste. Eggs and salmon isn't really a good taste combination either. Like eggs, like salmon, don't like eggs
- 1 cup egg substitute
- 1⁄4 cup nonfat milk
- 1 tablespoon fresh dill, chopped
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1⁄2 lb fresh white mushroom, sliced
- 1 (15 ounce) can white potatoes, drained and sliced
- 1 small red pepper, seeded and finely chopped
- 1⁄2 cup onion, finely chopped
- 1 (8 ounce) salmon fillets, skin removed, cut into 1-inch pieces
Directions See How It's Made
- Preheat broiler.
- Lightly whisk the egg substitute, milk, dill, salt, and pepper in a medium bowl until well mixed.
- Spray a 10-inch oven-proof nonstick skillet with nonstick spray and set over medium heat.
- Add the mushrooms and cook, stirring frequently, until golden brown, 5 - 6 minutes.
- Add the potatoes, red pepper, and onions; cook, stirring frequently, until the bell pepper is softened, about 2 minutes.
- Add the salmon and cook, turning gently to avoid breaking it up, until the salmon is just opaque in the center, 2-3 minutes.
- Pour the egg mixture over the salmon and vegetables in the skillet and reduce the heat to low. Cover the skillet and cook until the eggs are set but still wet on top, 6 - 7 minutes.
- Place the skillet under the broiler, 4 inches from the heat, and cook until the top of the frittata is lightly browned, 2-3 minutes.
- Cut into 4 wedges and serve.
- Only 4 points per serving!
- If you don't have a oven-proof skillet (that is with a heat resistant handle), simply cover the handle of your regular skillet with heavy-duty foil.