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Salmon and Sour Cream Frittata

Happy Healthy Holidays!

Go beyond the ordinary with this savory Salmon and Sour Cream Frittata - the perfect one-pan dish for entertaining family and friends. The secret to keeping it light is simply the use of egg substitute in place of real eggs - no one will know!

Canned Salmon for Salmon and Sour Cream Frittata

Recipe Ingredients

16 ounces fat-free egg substitute
1/2 cup reduced fat sour cream
1/4 teaspoon table salt
1/4 teaspoon black pepper
4 ounces smoked salmon, diced
2 tablespoons capers, drained
2 tablespoons fresh chives, chopped

Recipe Directions

Whisk together egg substitute, sour cream, salt and pepper in a large bowl; stir in salmon, capers and chives.

Coat a large ovenproof skillet with cooking spray and set pan over medium heat.

When pan is hot, add egg mixture and cook until almost cooked through to the surface, frequently smoothing the surface with a spatula and lifting the mixture from the sides of pan to allow uncooked eggs to run to the bottom, about 5 to 6 minutes.

Place frittata under broiler and broil until cooked through and golden on top, about 1 to 2 minutes.

Slice into 4 pieces and serve.

Recipe makes 4 servings Smoked Salmon and Sour Cream Frittata.

Recipe Note

If you do not have an oven-proof skillet, simply cover the handle of your skillet with aluminum foil before broiling.

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The idea of making deafening noise is to drive away the evil spirits who flocked to the living at this climactic season with a great wailing of horns and shouts and beating of drums. This is why at the stroke of midnight we hear the deafening cacophony of sirens, car horns, boat whistles, party horns, church bells, drums, pots and pans - anything that serves the purpose of producing a devil chasing din.

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