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- 2 tsp.
additional virgin olive oil
- 6
scallions (whites and a few” of inexperienced), trimmed and coarsely chopped
- 6
egg whites
- 4
entire eggs
- 1/2 tsp.
dried tarragon or 1 1/2 tsp new, minced
- 1/4 c.
chilly water
- 2 oz.
thinly sliced smoked salmon, slice into 1/2″ huge pieces
- 1/2 c.
chopped new basil, arugula, or spinach (garnish)
-
- Step 1Preheat oven to 350ºF.
- Step 2Heat heavy 8″ ovenproof saute pan over medium heat 1 minute. Mist backside of pan with cooking spray. Add oil and warmth 20 seconds. Add scallions and saute, stirring periodically with spatula, unless at ease, about 30 seconds.
- Step 3In medium bowl, lunge egg whites, eggs, tarragon, water, and salt and gloomy pepper to taste. Pour combination into pan and lay salmon pieces on top. Cook, stirring periodically, about 2 minutes.
- Step 4Transfer to oven and cook unless firm, golden, and puffed, about 6 to eight minutes. Remove. The exercise of spatula, be clear none of frittata is caught to pan. Gently slide frittata onto heat serving platter. Garnish with new basil, if desired.
NUTRITION (per serving): 96 energy, 10 g protein, 2 g carbs, 5 g corpulent (1 g sat corpulent), 373 mg sodium
