28 July 2011

Smoked Salmon, Chive & Goat Cheese Frittata

I decided I wanted to save a little money on dinner last night, so I started looking up recipes for frittatas, which are similar to omelettes but open rather than folded over and cooked a bit more slowly for a gooey-er filling and airier result. Unfortunately, I happened to stumble upon packages of delicious-looking smoked salmon as I wandered the grocery store after work, and decided I couldn't live without it. Smoked salmon isn't cheap, but here's my justification: it's healthy, yummy, and the 4 oz package I bought ($8) contained more than enough for two of these frittatas. Many of the frittata recipes I found contained significant amounts of sour cream, creme fraiche, butter and oil. I used none of these, and my frittata was delicious: the decadent combination of eggs, goat cheese and shredded potato was brightened by the fresh chives and the flavor enhanced by the smoky, salty salmon flaked on top. For a vegetarian version, eliminate the salmon and add an extra egg and/or extra cheese. Enjoy!

1 1/2 cups shredded potato (I used frozen)
Salt and pepper
5 egg whites
1 egg
1/8 cup crumbled goat cheese
2 oz smoked salmon, pulled apart into bite-size peices
1 tbsp + 1 tsp fresh, chopped chives

Grease pan with cooking spray
Season potatoes with salt and pepper
Cook potatoes over medium heat until soft and becoming browned
Whisk together egg whites, egg and 1 tbsp chives, and add to pan with potatoes
Cook for about 2 minutes, or until the edges are set (the center will still be a little runny)
Sprinkle goat cheese, smoked salmon and remaining chives on top
Place pan beneath the broiler for 2-3 minutes, or until top is set and cheese is slightly melted
Serve hot

Serves 2

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