Cream Cheese and Smoked Salmon Frittata Bagel
Thursday, November 5, 2020
This different take on a frittata is perfect for breakfast or lunch! Make ahead on the weekend for a grab and go breakfast! Filled with smoked salmon, cream cheese, tomatoes and fluffy eggs for protein on the go.
Makes 4 servings
1 small plain or whole-wheat bagel (2-ounce size)
Olive oil cooking spray
1 small red onion, peeled, finely chopped
1 medium tomato, cored, seeded, finely chopped
4 ounces smoked salmon, diced
¼ teaspoon each salt and pepper, divided
1 teaspoon unsalted butter
1 teaspoon olive oil
⅛ teaspoon paprika, optional
2 tablespoons reduced-fat cream cheese, at room temperature
Tear bagel into small pieces. Chop into ¼-inch coarse crumbs with a knife.
Spray large, nonstick skillet with cooking spray. Place crumbs in skillet and cook to light brown over medium heat, stirring occasionally, about 3 to 5 minutes. Remove bagel and set aside.
Spray skillet again. Add onion and tomato. Cook over medium heat, stirring occasionally until onion is tender, about 5 to 8 minutes. Remove from heat and spoon into a bowl. Stir in salmon, 1/8 teaspoon salt and 1/8 teaspoon pepper. Set aside.
Place butter and olive oil in the skillet and heat over medium heat.
In a bowl, beat eggs with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Add paprika if desired. Pour into skillet, turning to spread egg mixture. Cook until eggs are almost set.
Drop cream cheese onto eggs by the half-teaspoon. Top with smoked salmon mixture. Sprinkle on bagel crumbs and press down gently.
Place skillet in broiler 6 inches from heat. Broil one minute to heat topping. Using a spatula, gently ease frittata onto serving plate. Cut into 4 wedges.
Fat 10 g
Cholesterol 230.5 mg
Sodium 660 mg
Carbohydrates 12.5 g
Fiber 1.6 g
Protein 16 g