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Lox and Cream Cheese Frittata

Lox and Cream Cheese Frittata

Photo by Randi Baird, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan


For this recipe, I spun the classic New York cream cheese and smoked salmon breakfast into a frittata that is nice either hot or at room temperature and works for pretty much any meal you can think of from breakfast/brunch to a light lunch or dinner, to, when cut into smaller pieces, a cocktail party nibble. I especially love the way the nuggets of cream cheese melt decadently on top, so the fact that it is so healthfully balanced never occurs to you as you are eating it. To round out this lox and cream cheese frittata as a complete meal, serve it with sliced ripe tomato and half of a (whole-grain) toasted bagel or dark rye bread.


Lox and Cream Cheese Frittata



7 large eggs
¼ cup 1% low-fat milk
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 small onion, diced
¼ pound sliced, smoked salmon, chopped
2 tablespoons fresh chopped dill
¼ cup chopped chives
1 ounce cream cheese, cut into ½ inch chunks (¼ cup)



In a medium bowl, whisk the eggs, milk, salt and pepper.

Heat the oil in a medium (10-inch) cast iron or oven-proof non-stick skillet over a medium heat. Add the onions and cook, stirring occasionally, until they are tender and beginning to brown, about 4 minutes. Lower the heat to medium-low. Stir in the salmon, dill and chopped chives then pour the egg mixture over the ingredients in the skillet covering them evenly. Cook until the egg mixture has set around the edges but is still liquidy in the middle, about 8 minutes. Put an oven rack in the top position and preheat the broiler.

Distribute the cream cheese over the top of the eggs. Place the skillet on the rack under the broiler and cook until the surface is set and golden brown, about 1 ½ to 2 minutes. Allow the frittata to rest for a minute or two before slicing into wedges. Serve warm or at room temperature.

Makes 4 servings

Serving size: ¼ frittata

Per serving: Calories 290, Total Fat 18 g; (Sat Fat 5 g, Mono Fat 1 g, Poly Fat 1 g); Protein 29 g; Carb 4 g; Fiber 0 g; Cholesterol 375 mg; Sodium 460 mg, Total Sugar 2 g (Added Sugar 0 g)

Excellent source of: Iodine, Molybdenum, Niacin, Phosphorous, Protein, Riboflavin, Selenium, Vitamin B6, Vitamin B12

Good source of: Folate, Iron, Potassium, Thiamine, Vitamin D, Vitamin K

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