Salmon Frittata (Weight Watchers)
photo by ncmysteryshopper
- Ready In:
- 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
- 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.
Questions & Replies
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I have found another way to love salmon! This was todays lunch and this is a true keeper. I didn't have canned potato so I boiled and diced a couple of small white spuds and swapped out the dill for a bit of thyme. My solid stainless skillet did perfectly under the broiler. Dh promptly drowned his with ketchup before tasting and proclaimed it to be a very good recipe, although how he would know I have no idea. I ate my portion with out the red stuff and I can honestly say: It is wonderful!
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I have been a member of recipezaar and food.com for years. This is definitely my go-to place for recipes and love that I can have all my individual cookbooks to sort and store recipes. ? I like to experiment when I cook and find that I rarely follow a recipe as it is written. I am also pretty health conscious and try to cook low-fat for regular everyday meals (you can't skimp on the rich stuff for holiday meals & treats!). I also avoid processed foods and use fresh wholesome ingredients whenever possible.