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4.63 from 16 votes

Salmon and Dill Frittata

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: BREAKFAST, DINNER, eggs, fish + seafood, LUNCH
Cuisine: American, gluten free, low carb + keto, nut free
Calories: 345kcal
Author: Dani Spies

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!!

Nutrition

Calories: 345kcal | Carbohydrates: 3g | Protein: 42g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 655mg | Sodium: 549mg | Potassium: 536mg | Sugar: 2g | Vitamin A: 950IU | Calcium: 111mg | Iron: 3.1mg