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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 analysis per serving (4 servings)
11 grams carbs; 114 milligrams cholesterol; 253 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 1 gram fiber; 405 milligrams sodium; 17 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Meanwhile, remove and discard the crusts from the bread. Toast the bread, then dice it to make croutons.
- Step 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.
- Step 4
When onions are tender, add croutons, stir, then add mixture of onions and croutons to the eggs.
- Step 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.
- Step 6
Divide in quarters and serve.
Private Notes