PEPPER AND DILL FRITTATA WITH GOAT CHEESE AND SMOKED SALMON

INGREDIENTS
6 large organic eggs
1 cup reduced fat milk
1 teaspoon salt

ground black pepper
1/2 teaspoon dried basil
1 medium Roma tomato, diced
1 cup diced red bell pepper, about 1 small pepper
2 to 3 green scallions, diced

olive oil for cooking
1/4 cup freshly chopped dill
1/3 cup crumbled goat cheese
smoked paprika
1 large avocado
4 ounces smoked, sliced salmon

INSTRUCTIONS
Preheat oven to 375F. Preheat a large, non-stick, oven-safe saute pan over medium heat. Add a touch of olive oil and add to hot pan the tomato, pepper and green scallions. Cook over medium heat until pepper is soft and tomato juice has evaporated.

Meanwhile, whisk together in a large bowl the eggs and milk (can substitute with water). Season with salt and ground black pepper and basil. Turn stove down to low heat. Add eggs into pan and for the first minute, run a spatula along the bottom of the pan to bring cooked egg to the top. Cook over low heat for another minute not stirring.

Top frittata with goat cheese, dill and sprinkle top with smoked paprika. Transfer into preheated oven and bake for 7 to 10 minutes, just until the top is set and cheese is soft. Remove from oven, portion and serve immediately. Top with sliced smoked salmon and avocado.




Recipe Source: PEPPER AND DILL FRITTATA WITH GOAT CHEESE AND SMOKED SALMON