QiMeal
Smoked Salmon & Egg White Frittata
Smoked Salmon & Egg White Frittata · ready in 25 min · 2 servings · 167 kcal per serving · easy · 5 ingredients
Elegant, lean, and protein rich, this frittata sets into a tender custard with silky smoked salmon, fresh dill, and spinach.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
- kcal
- 167
- Difficulty
- easy
Ingredients · 2 servings
- 300 gEgg white, lightly whisked
- 100 gSmoked salmon, torn into bite size piece
- 5 gDill, chopped
- 60 gSpinach, washed
- 5 gOlive oil
Equipment
oven, stovetop, bowl, whisk, knife, cutting board, oven safe skillet, spatula, plate
Instructions
- Mise En Place
Gather egg whites, smoked salmon, dill, spinach, olive oil, plus a bowl, whisk, knife, oven safe skillet, spatula, and plates. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Heat Oven
Heat the oven to 204°C / 400°F, then whisk egg whites with chopped dill until lightly foamy and evenly flecked. · 5 min
What to look for: Egg whites look slightly bubbly with dill spread throughout.
- Wilt Spinach
Warm olive oil in the oven safe skillet over medium heat, add spinach, and cook until just wilted and bright green. · 3 min
What to look for: Spinach is glossy, bright, and reduced in volume.
- Add Egg White
Pour in the dill egg whites, gently spread the spinach through the pan, and cook until the edges turn opaque. · 3 min
What to look for: Edges are pale and set while the center remains loose.
- Top With Salmon
Scatter smoked salmon over the soft surface, keeping some pieces visible, then slide the skillet into the hot oven. · 2 min
What to look for: Salmon sits evenly across the glossy egg white surface.
- Bake Frittata
Bake until the center is set, the top looks matte, and the frittata releases slightly at the edges. · 7 min
What to look for: Top is opaque and lightly puffed with no wet egg white visible.
- Rest And Serve
Rest for 2 minutes, slice into 2 portions, and serve warm so the salmon stays silky and the dill aroma stays fresh. · 3 min
What to look for: Slices hold their shape and the surface remains tender.
Nutrition (per serving)
| kcal | 167 |
|---|---|
| Protein | 27 g |
| Carbohydrates | 2 g |
| of which sugars | 1 g |
| Fat | 5 g |
| of which saturated | 1 g |
| Fibre | 1 g |
| Sodium | 874 mg |
Nutri-ScoreA
Allergens
Contains: eggs, fish
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Serve chilled or warm very gently in a covered skillet over low heat to avoid toughening the smoked salmon.
Ingredient substitutions
Egg white
- Liquid egg white: Use the same weight of pasteurized liquid egg white.
Smoked salmon
- Hot smoked salmon: The texture will be flakier and the smoke flavor slightly deeper.
Dill
- Dried dill: Use less because dried dill tastes more concentrated.
Spinach
- Baby spinach: Baby spinach wilts faster and gives a tender texture.
Olive oil
- Butter: Butter adds a richer dairy note and slightly more saturated fat.
