Salmon Frittata Weight Watchers
Satisfy your cravings with this light yet satisfying Salmon Frittata, a Weight Watchers-friendly recipe that’s perfect for any meal of the day. Packed with protein-rich salmon, colorful red bell peppers, and zucchini, this low-calorie dish is elevated with the fresh flavors of dill and green onions. The frittata is made with a blend of whole eggs and egg whites, whisked with low-fat milk for a fluffy texture, and cooked to perfection in an oven-safe skillet. Ready in just 40 minutes, this versatile recipe is ideal for meal prep or a quick, nutritious weeknight meal. Serve it warm or at room temperature alongside a crisp salad or fresh fruit for a wholesome dining experience. Perfect for those seeking healthy, low-guilt options without compromising on flavor!
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Recipe Information
Ingredients
- 150 grams salmon fillets (skinless, cooked or canned)
- 6 large eggs
- 2 large egg whites
- 60 milliliters low-fat milk
- 1 medium red bell pepper (diced)
- 1 small zucchini (grated and excess liquid squeezed out)
- 2 stalks green onions (sliced)
- 2 tablespoons fresh dill (chopped)
- 1 clove garlic (minced)
- 1 teaspoon olive oil (or cooking spray)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
If using raw salmon, lightly salt and cook the salmon fillet (grill, bake, or poach) until it flakes easily. If using canned salmon, drain and remove any bones or skin.
Flake the cooked salmon into bite-sized pieces and set aside.
In a large bowl, whisk together the eggs, egg whites, and low-fat milk until fully combined. Season with salt and black pepper.
Heat a medium oven-safe non-stick skillet over medium heat. Add olive oil or lightly coat with cooking spray.
Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated zucchini, cooking for another 2 minutes. Add the sliced green onions and cook for 1 more minute.
Distribute the cooked vegetables evenly around the skillet. Scatter the salmon pieces and fresh dill over the top.
Carefully pour the egg mixture into the skillet, ensuring that it spreads evenly and covers the vegetables and salmon.
Cook on medium-low heat for 5 minutes, gently shaking the pan occasionally to prevent sticking. The edges should begin to set while the center remains slightly runny.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
Remove from the oven and let it cool for 5 minutes. Slide a spatula around the edges to loosen, if needed.
Slice into 4 portions and serve warm or at room temperature. Enjoy with a fresh salad or a side of fruit.
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 1857 mg | 81% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.8 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 28.2 mcg | 141% | |
| Calcium | 320 mg | 25% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1797 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
