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Never underestimate an egg.
Really.
They are so darn versatile!
I’ve become a big fan of eggs for dinner so when I was at my Yoga class last week and my favorite yoga teacher (Amy) told me that she made my leek and potato tortilla (which is not posted) with the addition of smoked salmon I was not only flattered but I couldn’t wait to get into the kitchen and give it a try.
Now, I didn’t do it exactly the same as Amy because when I went to the store to pick up the salmon I got stuck on the idea of dill and asparagus (it’s a yummy combo). So salmon, leeks, asparagus and dill it was.
When I made this frittata I used four ounces of salmon but I think it may have been a little too much.
Although delicious, the frittata wasn’t super fluffy and I think it was because the salmon is so rich and has a lot of fat (healthy fat, the fat we want, omega 3’s) that it kinda weighed my frittata down.
So in the recipe, I only call for two ounces of salmon. I mean, flavor wise, a little goes a long way with smoked salmon so I’m thinking that might be the perfect amount, but feel free to play.
The best part about eggs for dinner is that whatever you don’t eat, you can eat the next day for breakfast or lunch. It’s the perfect cook once, eat twice meal.
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Ingredients
- 2 big leeks sliced lengthwise and cut into half moons
- 1 cup of asparagus cut into 1/2 inch pieces
- 4 eggs
- 6 egg whites
- Splash of 1% milk
- 2 tbsp of chopped dill
- 2 oz. smokes salmon cut into thin strips
- Cooking spray
- Salt and pepper to taste
Instructions
- Pre-heat oven to 400.
- Coat a 10-inch non-stick saut pan with cooking spray and heat over a medium flame. Add leeks and saut for about ten minutes or until translucent and tender. Stir in asparagus and a splash of water, pop a cover on a cook about four to five minutes or until the asparagus is just tender.
- In the meantime, combine eggs, egg whites, milk, salt and pepper in a large bowl. Whisk well before stirring in the dill and salmon.
- Pour egg mixture into saut pan with the leeks and asparagus. Pop it all into the oven for 20 minutes and enjoy!!
Comments
Kevin says
That frittata sounds so good with the smoked salmon and dill!
GIGI Dubois says
WOW that looks super yummy, if only I had some patience & made it! ha ha… I always want to make so many recipes [especially yours because they all look like exactly something I would eat] but by the time meal time comes around I am too lazy! ugh!! Oh well, it is always nice to LOOK at the food I could eat if I MADE IT! ha ah!
Dani says
Kevin – The smoked salmon and dill are a great combo!
Gigi – What do you mean your too lazy?!?! C’mon you gotta give it a try…it’s too easy;).
Kari says
I had a frittata yesterday! I just love them:) My friend Kylee (who made it) also did the combination of egg whites and egg yolks (which I never knew), but I could not tell the difference! I need to start trying that to lower the fat and cholesterol.
MizFit says
loved the greek yogurt tipreminder.
Im off to whole foods!
Sharona May says
Wow! I love that frittata . It looks very good and sounds like a great flavor combo.
Sharona May
Dani says
MizFit – ;).
Sharona May – It’s delicious and SO easy!
Sue (coffeepot) says
OOH looks so good to me.
Dani says
Sue – It’s really good… I promise:)
Rhiannon says
I’m a new “cook” and I’m just curious…what is the difference between a frittata and quiche?
I love your site, btw!!! My husband is a health nut and I don’t necessarily love to cook but I really want to learn without having to rely on the fatty stuff as the easy stuff. Thank you!!!
Dani says
Hi Rhiannon – A frittata does not have a crust and quiche does! That’s the major difference:).
Yolanda says
hi Dani,
So lucky to stumble upon your blog today! This is the second recipe of which I have noticed using the smart tips of combining egg whites and eggs in making frittata. Less cholesterol! Really gonna make it tomorrow after visiting the farmers market. Thank you for sharing and have a nice August!
Wendy Farkas says
How many does this recipe serve?
Dani Spies says
This recipe makes six servings!