time 30 minutes

Smoked Salmon Frittata

950 Calories
64.5g Protein
17.7g Carbs
67.7g Fat

Ingredients

minus 1 serving plus
1 leek
1 onion
2 tbsp olive oil
4 eggs
120 ml greek yogurt
1 tbsp fresh parsley
1 tsp fresh dill
60 grams feta cheese
120 grams smoked salmon

Preparation

π’π­πžπ© 𝟏: In a 10-inch iron skillet, add one tablespoon of olive oil over medium heat. Add the chopped leek and shallot and saute for 1-2 minutes, or until you can see that it’s slightly translucent. Remove from heat and set aside the vegetables.

π’π­πžπ© 𝟐: Using a large mixing bowl, add the eggs and yogurt then whisk it together. Stir in the herbs, smoked salmon that’s been torn into pieces, feta cheese, sauteed leek, shallot and scallions then sprinkle with salt & pepper.

π’π­πžπ© πŸ‘: After letting the skillet cool, clean it by using a paper/kitchen towel to quickly wipe it. Over low heat, add the remaining 1 tablespoon of olive oil making sure that the bottom part is fully coated.

π’π­πžπ© πŸ’: Pour the frittata egg mixture into the skillet and let it cook for 8-10 minutes, or until you can see that the sides are just starting to set.

π’π­πžπ© πŸ“: Transfer the frittata to the oven, (on the middle shelf) and turn the top broiler on. Let it cook again for another 8-10 minutes, check on it every few minutes to ensure that the top is not browning too much. If you can see the the top is cooking faster than the inside of the frittata, just turn the broiler off and continue to cook it with the heat inside the oven.

π’π­πžπ© πŸ”: Sprinkle with some extra coarsely chopped fresh parsley and dill for extra flavors! Enjoy!

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