RECIPE: Bagel, cream cheese and smoked salmon frittata
It's something to be egg-cited about.
Wesley Roberts Published: 11/15/2019
Hosting a Sunday brunch? Try this unique and delicious Frittata packed with flavor and Omega-3’s!
1 small plain or whole-wheat bagel (2-ounce size)
Olive oil cooking spray
1 small red onion, peeled, finely chopped
1 medium tomato, cored, seeded, finely chopped
4 ounces smoked salmon, diced
¼ teaspoon each salt and pepper, divided
1 teaspoon unsalted butter
1 teaspoon olive oil
1/8 teaspoon paprika, optional
2 tablespoons reduced-fat cream cheese, at room temperature
Tear bagel into small pieces. Chop to ¼-inch coarse crumbs with a knife.
Spray large nonstick skillet with cooking spray. Place crumbs in skillet and cook to light brown over medium heat, stirring occasionally, about 3 to 5 minutes. Remove bagel and set aside.
Spray skillet again. Add onion and tomato. Cook over medium heat, stirring occasionally until onion is tender, about 5 to 8 minutes. Remove from heat and spoon into a bowl. Stir in salmon, 1/8 teaspoon salt and 1/8 teaspoon pepper. Set aside.
Place butter and olive oil in the skillet and heat over medium heat.
In a bowl, beat eggs with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Add paprika if desired. Pour into skillet, turning to spread egg mixture. Cook until eggs are almost set.
Drop cream cheese onto eggs by the half-teaspoon. Top with smoked salmon mixture. Sprinkle on bagel crumbs and press down gently.
Place skillet in broiler 6 inches from heat. Broil 1 minute to heat topping. Using a spatula, gently ease frittata onto serving plate. Cut into 4 wedges.
Makes 4 servings
PER SERVING (using a plain bagel): 200 calories / 10 grams total fat / 16 grams protein / 12.5 grams carbohydrates / 230.5 milligrams cholesterol / 660 milligrams sodium / 1.2 grams dietary fiber