Lox and Cream Cheese Frittata
This recipe for Lox and Cream Cheese Frittata will give you tons of satisfying flavor; no bagel needed. Great for breakfast, brunch, lunch, or dinner.
Ingredients
- For the Eggs
- 5 eggs lightly beaten with salt and pepper
- 2 green onion tops chopped
- ½ to 1 teaspoon dill weed dry or fresh
- For the Topping
- 2 ounces lox cold smoked cured salmon, that is thinly sliced cut into pieces
- 2 ounces approximately cream cheese (if using a package of cream cheese, you can cut it into squares. If using a tub of cream cheese, use two teaspoons to make into chunky pieces. Low-fat is fine, no fat, not so much)
- 1 - 2 green onion tops sliced
- Additional dill weed if desired
- 1 - 2 teaspoons butter or as needed
Instructions
- Heat the broiler to high.
- Mix the chopped green onion and dill together with the egg.
- Heat a 10 - 12-inch oven-proof skillet over medium heat; add the butter and when melted pour in the egg mixture. Cook, pulling the sides in with a spatula and tilting the pan to allow the egg mixture to go from top to bottom. Continue until mostly cooked.
- Once the eggs are almost set; top with the salmon pieces, cream cheese, and green onion slices distributing the ingredients evenly over the eggs. Place under the broiler and cook until the eggs are puffy, the cheese is melty, and the salmon is hot; about 3 minutes. Watch to make sure you don't burn it. Remove from the 12-inch, sprinkle the dill weed over, if desired. Allow to set for 5 minutes; cut and serve.
Nutrition
Serving: 1gSodium: 598mgFiber: 1gCholesterol: 376mgCalories: 211kcalPolyunsaturated Fat: 7gSaturated Fat: 6gFat: 15gProtein: 16gCarbohydrates: 2g
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