Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two
spoons or your fingers, separate the cream cheese into small clumps. Fold the
cream cheese and salmon into the egg mixture.
Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg
mixture into the skillet, and stir lightly to make sure the fillings are evenly
arranged in the pan. Cook until the bottom is set, but not brown, about 2
minutes. Transfer the skillet to the oven and bake until the top is set, about 8
minutes. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate. Cut into wedges and serve warm or at room
Serving suggestion: Crispy potatoes and mesclun salad,
Position a rack in the center of the oven and preheat to 375 degrees F.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (128g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 130 (66%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 436.1mg||134 %|
|Sodium 563mg||19 %|
|Potassium 180.3mg||5 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.4g|
|Protein 15.1g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 197
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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