Cream Cheese and Smoked Salmon Frittata
Green Chili Frittata
Pepper and Potato Frittata

Cream Cheese and Smoked Salmon Frittata 

2 oz. smoked salmon 

2 oz. low-fat cream cheese 

1 ½ cups egg substitute 

2 Tbsp. low-fat milk 

2 Tbsp. chopped chives 

1 Tbsp. chopped fresh dill 

2 teas. olive oil 

salt and pepper to taste 

Place rack in center of oven.  Preheat oven to 375 degrees F.   In a large bowl whisk together the egg substitute, milk, dill, chives and salt and pepper.  Breakup the cream cheese and salmon  into pieces.  Fold the cream cheese and salmon into the egg mixture.  Place a medium non-stick oven-proof  skillet over medium-low heat.  Pour the egg mixture into the skillet and stir lightly to make sure the filling is evenly distributed.  Cook the egg mixture until it is set, but not brown, about 2 minutes.  Transfer the skillet to the preheated oven and bake until the top is set, about 8 minutes.  Remove the skillet from the oven, cover the skillet and set it aside for about 5 minutes.  Invert the frittata onto a large plate and cut into wedges. 

Recipe makes 4 servings  Estimated WW Smart points 5 per serving  Recipe is Keto Friendly 

Green Chili Frittata 

10 eggs, beaten 

1 7 oz. can green chili peppers, drained 

1 16 oz. container low-fat cottage cheese 

1 cup shredded cheddar cheese 

¼ cup melted butter 

½ cup flour 

1 teas. baking powder 

salt and pepper to taste 

Preheat oven to 400 degrees F.  Spray a 9×13 baking dish with cooking spray.  In a large bowl whisk together the eggs, flour, baking powder and salt and pepper.  Stir in the green chili peppers, cottage cheese, cheddar cheese and melted butter.  Pour this egg mixture into the prepared baking dish.  Place pan in preheated oven and bake for 15 minutes.  Reduce oven heat to 325 degrees F. and continue baking for 35-40 minutes.  Remove pan from oven and allow frittata to cool slightly.  Cut into small squares and serve. 

Recipe makes 8 servings  Estimated WW Smart points 5 per serving 

Pepper and Potato Frittata 

4 large eggs 

4 large egg whites 

4 thin slices green bell pepper (sliced crosswise into ¼-inch thin slices) 

¼ cup shallots, minced 

1 medium potato, diced 

¼ teas. garlic powder 

¼ teas. paprika 

1 teas. olive oil 

salt and pepper to taste 

Preheat oven to 400 degrees F.  Whisk together the eggs, egg whites and a little salt and pepper.  Place a 10-inch non-stick oven proof skillet over medium heat.  Add the olive oil to the skillet and then add the shallots to the pan.  Cook the shallots for about 2-3 minutes until they are golden.  Add the potatoes and season with garlic powder, paprika and salt and pepper.  Reduce heat to medium-low, cover the skillet and cook the potatoes until crisp and tender, about 12-15 minutes, stirring occasionally.  Pour the egg mixture over the potatoes in the skillet.  Arrange the green bell pepper slices on top of the eggs.  Reduce heat to low and cook the eggs until the edges are set, 6-8 minutes.  Transfer the skillet to the preheated oven and bake until the frittata is completely set and cooked through, 8-10 minutes. Remove skillet from oven and invert frittata onto a large plate.  Cut into 4 wedges and serve. 

Recipe makes 4 servings  Estimated WW Smart points 1 per serving