Healthy Smoked Salmon and Boursin Cheese Frittata Recipe
It's no secret that eggs are the classic protein-packing breakfast many people turn to each day to kickstart their morning. And while mastering the art of creating the perfect scramble is always commendable, there are plenty of other ways to cook up eggs for an even more filling meal. That's where our smoked salmon frittata with Boursin cheese comes into play.
This recipe is not only easy to make and ready in just a few minutes, but it really is a way to not only change up how you cook eggs, but also allow you to step outside a basic frittata dish, too, with the creative addition of the salmon and Boursin cheese.
Check out our smoked salmon with Boursin cheese frittata recipe below!
Nutrition: 214 calories, 15 g fat (6 g saturated), 918 mg sodium, 2 g sugar, 16 g protein
Makes 4 servings
6 large eggs
2 Tbsp 2% milk
1/4 cup light sour cream
1 tsp kosher salt
1/2 tsp pepper
1/4 cup diced red onion
1 (4.4-oz package light Boursin cheese with herbs, softened)
2 oz smoked salmon, chopped
1 Tbsp extra-virgin olive oil
Chopped fresh chives
Mesclun salad dressed with vinaigrette
How to Make It
- Preheat oven to 375°F. Position rack in the center of the oven.
- Whisk the eggs, milk, sour cream, salt, pepper, and red onion together in a bowl. Using two spoons or your fingers, separate the cheese into small clumps. Fold the cheese and salmon into the egg mixture.
- Heat the oil in a medium ovenproof nonstick 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. Sprinkle with fresh chives. Cut into wedges and serve warm or at room temperature with salad.
Eat This Tip
The best place to crack eggs is on a flat surface, not the edge of a bowl. Cracking 'em on your counter or tabletop will minimize food contamination and keep pesky shell bits out of your scramble.