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Smoked Salmon + Vegetable Frittata

Servings 2 Servings
Author Kath Younger


  • 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


  • 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.