Smoked Salmon and Roasted Pepper Frittata

By smmthill

Ingredients

• Nonstick Cooking Spray
• 1/2 c chopped red onion
• 2 cloves garlic, minced
• 4 c baby spinach
• 8 eggs, lightly beaten
• 3/4 c low-fat cottage cheese or crumbled red fat feta cheese
• 1 t herbes de Provence or Italian seasoning, crushed
• 1/4 t freshly ground black pepper
• 1/2 c chopped bottled roasted red sweet peppers, drained
• 1 oz. thinly sliced smoked salmon (Lox-style), smoked turkey or low-fat reduced-sodium cooked boneless ham, chopped

Details

Servings 6
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

1. Preheat broiler. Coat an unheated well-seasoned cast-iron or broiler-safe nonstick 10 in. skillet with nonstick spray. Preheat skillet over med. heat. Add onion and garlic. Cook 4 min. over med. heat or until onion is just tender, stirring occasionally. Stir in spinach.
2. In a bowl, mix eggs, cottage cheese, herb and pepper. Pour over vegetables in skillet. Cook over medium heat. As mixture sets, run spatula around edge of skillet, lifting egg so uncooked portion flows underneath. Continue cooking and lifting edges until almost set. Sprinkle sweet peppers and salmon on top.
3. Broil 4 to 5 in. from heat about 2 min. or until the top is just set. Remove skillet from oven. Let stand one min before serving.