Smoked Fish Frittata

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 large onions, sliced thin
• 2 slices white bread
• 2 eggs
• 5 egg whites
• ½ pound smoked sturgeon, salmon or whitefish, diced
• 1 tablespoon chopped fresh dill
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    258 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 15 grams protein; 127 milligrams cholesterol; 157 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat two tablespoons of the oil in a heavy nonstick 10-inch skillet. Add the onions and cook very slowly, covered, until they are tender but not brown.
2. Meanwhile, remove and discard the crusts from the bread. Toast the bread, then dice it to make croutons.
3. Beat the eggs and egg whites together and stir in the fish and the dill. Season to taste with salt and pepper, bearing in mind that the fish will contribute to the saltiness of the dish.
4. When onions are tender, add croutons, stir, then add mixture of onions and croutons to the eggs.
5. Add the remaining oil to the skillet. Reheat the skillet, then pour in the egg mixture and cook over medium heat until the eggs have set and are lightly browned on the bottom but still creamy on top, five to seven minutes. Loosen the frittata with a spatula. Flip by placing a large plate on the pan, turning both plate and pan over together, then sliding the frittata back into the pan. Cook until the underside is golden, about three minutes more.
6. Divide in quarters and serve.