2 1/2 cups shredded peeled baking potato or refrigerated shredded hash brown potatoes
1/4 teaspoon salt
1/4 teaspoon pepper
6 large egg whites
2 large eggs
1 cup (4 ounces) crumbled goat cheese
3 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips
1 tablespoon chopped fresh dill, divided
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potato; sauté
5-6 minutes or until golden brown, and sprinkle with salt and pepper.
Combine the egg whites, eggs, goat cheese, 2 teaspoons dill and smoked salmon in a medium bowl, and stir well with a whisk. Spread the egg mixture evenly over the potato in skillet, and cook 2 minutes or until edges are set and bottom is lightly browned. Sprinkle the top with rest of dill.
Bake at 350° for 5 minutes. Broil 3 minutes or until center is set. Carefully loosen frittata from
skillet with a spatula; gently slide frittata onto a platter.
Adapted from Cooking Light
by Ann Nichols
by Alex Rader
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