Smoked Salmon + Vegetable Frittata



  • Any veggies you want (we used leftover roasted eggplant and zucchini)
  • 2 oz smoked salmon (lox)
  • Dried dill
  • 4 eggs (or any combo of eggs and egg whites)
  • 1 oz reduced-fat Italian cheese

To-Do: We chopped the leftover eggplant (4 oz) and zucchini (3.5 oz) and seared it in a pan with cooking spray. Then we added chopped smoked salmon (~2 oz). Also added some dried dill weed. Then we added 4 eggs, beat in a prep bowl, and let them cook until almost done. Finally, we topped with 1 oz reduced-fat Italian cheese and put under the broiler for 5 minutes until the top started to brown. We removed it from the pan and cut into pie-shaped pieces.

Makes 2 servings

225 kcal each


{ 2 comments… read them below or add one }

1 Gemma January 6, 2011 at 2:47 pm

Just made this, we switched the Zucchini and Eggplant out for Spinach and Leek and it was absolutely delicious!
Thanks very much for the recipe, and love the blog :)


2 Laura February 3, 2012 at 3:29 pm

Made this for dinner last night. This recipe is a keeper! Thank you.


Leave a Comment