Wednesday, March 25, 2009

Breakfast for Dinner

My sister's good friend Roxy came to visit and I was concerned that since she's young and energetic, she'd want to go out and eat and fancy/hip restaurants. This was certainly not in our budget! Luckily she was fine with whatever we wanted to cook at home, so I came up with a few tasty dishes that all of us were pleased with.
Last night it was hot, and Roxy and I had spent the afternoon walking around in the sun in Downtown L.A., perusing Little Tokyo and Olvera Street. I wanted to make something simple that involved minimal prepration but didn't mean ordering in.

I had bought some lovely fresh dill at the Glendale Farmers Market a few weeks ago and needed to use it up before it went bad. So I went to My Recipes and typed in "fresh dill". I saw a recipe for Smoked-Salmon, Goat-Cheese, and Fresh-Dill Fritatta. Just reading the recipe made my mouth water! It was as delicious as it sounds and I can't wait to make it again. This was also part of my research in breakfast recipes, and it was a huge hit.

Serving Suggestion - pair this with fresh fruit, such as strawberries or grapes, and a light white wine, such as the Dry Gewurztraminer from Claiborne and Churchill.

Smoked-Salmon, Goat-Cheese, and Fresh-Dill Frittata

Cooking spray
2 1/2 cups shredded peeled baking potato or refrigerated shredded hash brown potatoes
1/4 teaspoon salt
1/4 teaspoon pepper
6 large egg whites
2 large eggs
1/2 cup (2 ounces) crumbled goat cheese
3 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips
1 tablespoon chopped fresh dill

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potato; sauté 5 minutes or until golden brown, and sprinkle with salt and pepper.

Combine the egg whites, eggs, goat cheese, and smoked salmon in a medium bowl, and stir well with a whisk. Spread the egg mixture evenly over the potato in skillet, and cook 2 minutes or until edges are set and bottom is lightly browned. Sprinkle the top with dill.

Bake at 350° for 5 minutes. Broil 3 minutes or until center is set. Carefully loosen frittata from skillet with a spatula; gently slide frittata onto a platter. Cut into 4 wedges.

Yield: 4 servings (serving size: 1 wedge)CALORIES 202 (30% from fat); FAT 6.8g (sat 3.2g,mono 2.1g,poly 0.7g); IRON 1.5mg; CHOLESTEROL 128mg; CALCIUM 100mg; CARBOHYDRATE 18.5g; SODIUM 589mg; PROTEIN 16.2g; FIBER 1.6g

Cooking Light, MAY 1998

1 comment:

Cindy said...

I'm so excited that you're trying new recipes and posting them. You've picked some good ones!