los angeles guest suites

 

pom couscous

pom steak

oftt

Smoked-Salmon, Goat-Cheese, and Fresh-Dill Frittata

Print Email

Cooking spray
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 

 

Restaurant News

It's a Good B.A.D. Sandwich
Chicago
by Sue Doeden

5050fries.jpgIt hardly seemed like Fall on the day my favorite exploring partner and I strolled the streets of the Lincoln Park neighborhood in Chicago just two weeks ago. From our hotel on West Surf Street, a...

Read more...
Wolf in Sheep’s Clothing
Los Angeles
by Fredrica Duke

wolfsheeptableWhen I first met my husband, I told him that I’m part Native American. I’m also half Jewish. This is when he said to me, “You don’t live on a reservation…you make them.”

I’m sorry, but you will...

Read more...
Murray's Bagels
New York
by Hope Stranger

murrays2.jpgIt is the tail end of another Manhattan winter, and my boyfriend and I have started hunkering down on extravagant costs. Everyone, as we know, is in a bit of a financial panic, but for us, it’s...

Read more...
France via Palm Beach at Pistache
Florida
by Nancy Ellison

pistacheoutside.jpgThere used to be wonderful French bistros in my neighborhood in New York City, but one by one they are disappearing, leaving me drowning in pasta sauce and nearly Moules Mariniere deprived! But,...

Read more...