Smoked Salmon Frittata

2 Servings

prep. time 5 min.

cook time 7 min.

Print Version

Nutrients per Serving

Calories

221

Fat

15 g

Saturated Fat

5 g

Trans Fat

0 g

Sodium

469 mg

Carbohydrate

3 g

Fibre

0 g

Sugars

1 g

Protein

20 g

Ingredients

eggs

1/8 tsp

0.5 mL

pepper

2 tbsp

25 mL

light cream cheese

1/2 cup

125 mL

smoked salmon, broken into bite-sized pieces

1 tbsp

15 mL

chopped fresh dill

Method

Whisk eggs and pepper. Whisk in cream cheese. Stir in smoked salmon and dill.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Slide onto plate. Invert back into skillet to cook for about a minute. Cut into wedges and serve.

Hu FB, et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA. 1999; 281:1387-1394.
Qureshi AI, et al. Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Med Sci Monit. 2007;13:CR1-8.
Moeller SM, et al. The potential role of dietary xanthophylls in cataract and age-related macular degeneration. J Am Coll Nutr. 2000;19(Suppl):522S-527S.
Dwyer JH, et al. Oxygenated carotenoid lutein and progression of early atherosclerosis. Circulation. 2001;103:2922-2927.
Howell WH, et al. Plasma lipid and lipoprotein responses to dietary fat and cholesterol: a meta-analysis. Am J Clin Nutr. 1997;65:1747-1764.
Ginsberg HN, et al. A dose response study of the effects of dietary cholesterol on fasting and postprandial lipid and lipoprotein metabolism in healthy young men. Arterioscler Thromb Vasc Biol. 1994;14:576-586.
Grundy SM, et al. Workshop on the impact of dietary cholesterol on plasma lipoproteins and atherogenesis. Arterioscler Thromb Vasc Biol. 1988;8:95-101.
Vogel RA, et al. Effect of a single high-fat meal on endothelial function in healthy subjects. Am J Cardiol. 1997;79:350-354.
Otten JJ, Hellwig JP, Meters LJ, eds. Dietary reference intakes: the essential guide to nutrient requirements. Washington (DC): National Academies Press; 2006.
Merchant AT, et al. Interrelation of saturated fat, trans fat, alcohol intake, and subclinical atherosclerosis. Am J Clin Nutr. 2008;87:168-174.
Nutrition and food issues in the aging population. Rapport, Vol. 11. No. 3 Summer 1996.
Burr ML. Fish food, fish oils and cardiovascular disease. Clin Exp Hypertens. 1992;14:181-192.
Burr ML, et al. Effects of changes in fat, fish and fibre intakes on death and myocardial reinfarction; diet and reinfarction trial (DART). Lancet. 1989;2:757-761.
Antioxidant Vitamins and Health. National Institute of Nutrition Review No. 25 Winter;1996.
Steinberg D. Antioxidants in the prevention of human atherosclerosis. Summary of the proceedings of a National Heart, Lung and Blood Institute Workshop: September 5–6, 1991, Bethesda, Maryland. Circulation. 1992;85;2337-2344.
Kritchevsky D. Antioxidant vitamins in the prevention of cardiovascular disease. Nutrition Today. 1992;27:30-33.
Stampfer MJ, et al. Vitamin E consumption and the risk or coronary heart disease in women. N Engl J Med. 1993;328:1444-1449.
Rimm EB, et al. Vitamin E consumption and the risk of coronary heart disease in men. N Engl J Med. 1993;328:1450-1456.
Brown KM, et al. Vitamin E supplementation suppresses indexes of lipid peroxidation and platelet counts in blood of smokers and non-smokers but plasma lipoprotein concentrations remain unchanged. Am J Clin Nutr. 1994;60:383-387.
Rapola JM, et al. Effect of vitamin E and beta-carotene on the incidence of angina pectoris. A randomized, double-blind, controlled trial. J Am Med Assoc. 1996;275: 693-698.
Stephens NG, et al. Randomized controlled trial of vitamin E in patients with coronary disease: Cambridge Heart Antioxidant Study (CHAOS). Lancet. 1996;347: 781-786.
Willett WC, et al. Mediterranean diet pyramid: a cultural model for healthy eating. Am J Clin Nutr. 1995;61(Suppl):1402S-1406S.
Kafatos A, Mamalakis G. Changing patterns of fat intake in Crete. Eur J Clin Nutr. 1993;47(Suppl 1):S21-S24.
de Lorgeril M, et al. Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease. Lancet. 1994; 343:1454-1459.
Ulbricht TL, Southgate DA. Coronary heart disease: seven dietary factors. Lancet. 1991;338:985-992.
Berry EM, et al. Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins: the Jerusalem nutrition study: high MUFAs vs high PUFAs. Am J Clin Nutr. 1991;53:899-907.
Inhibition of LDL oxidation by phenolic substances in red wine: a clue to the French paradox? Nutr Rev. 1993;51:185-187.
Renaud S, de Lorgeril M. Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet. 1992; 339:1523-1526.
Sharp D. When wine is red. Lancet. 1993;341:27-28.
Rimm EB, et al. Prospective study of alcohol consumption and risk of coronary disease in men. Lancet. 1991;338:464-468.
White R, Frank E. Health effects and prevalence of vegetarianism. West J Med. 1994;160:465-470.
Janelle KC, Barr SI. Nutrient intakes and eating behavior scores of vegetarian and non-vegetarian women. J Am Diet Assoc. 1995;95:180-186,189.
Havala S, Dwyer J. Position of the American Dietetic Association: vegetarian diets. J Am Diet Assoc. 1993;93:1317-1319.
Product label information.
Cholesterol Facts. Heart and Stroke Foundation of Canada Web site. http://www.healthcheck.org/en/nutritional-information/cholesterol-facts.html. 2007. Accessed Jan 28, 2008.
Devron CA, et al. Omega-3 fatty acids – nutritional aspects. Can J Cardiol. 1995; 11(Suppl G):47G-54G.
Siscovick DS, et al. Dietary intake and cell membrane levels of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest. JAMA. 1995; 274:1363-1367.
Goodnight SH, Cairns JA. Therapeutic use of n-3 fatty acids for vascular disease and thrombosis. Fourth ACCP Consensus Conference on Antithrombotic Therapy. Chest. 1995;108(Suppl):302S-304S.
Endres S, et al. n-3 polyunsaturated fatty acids; update 1995. Eur J Clin Invest. 1995;25:629-638.
Health and Welfare Canada. Nutrition Recommendations: The Report of the Scientific Review Committee. Ottawa: Canadian Government Publishing Centre, Supplies and Services Canada;1990
Ferrier LK, et al. alpha-Linolenic acid- and docosahexaenoic acid-enriched eggs from hens fed flaxseed: influence on blood lipids and platelet phospholipid fatty acids in humans. Am J Clin Nutr.1995;62:81-86.
Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Protein and Amino Acids (Macronutrients). Washington, DC: National Academy Press; 2002.
Allred JB. Too much of a good thing? An overemphasis on eating low-fat foods may be contributing to the alarming increase in overweight among US adults. J Am Diet Assoc. 1995;95:417-418.
Nutrition: Evolution and Trends. National Institute of Nutrition. Rapport 9, Fall 1994.
Hof H, et al. When are Listeria in foods a health risk? Trends Food Sci Tech. 1994;5:185-190.
Scott, E. Food poisoning begins at home. American Society of Microbiologists Conference. New Orleans, May 1996.
Pollitt E, Mathews R. Breakfast and cognition: an integrative summary. Am J Clin Nutr. 1998;67(Suppl):804S-813S.
Mahoney CR, et al. Effect of breakfast composition on cognitive processes in elementary school children. Physiology Behav. 2005;85:635-645.
Zeisel SH. Choline: needed for normal development of memory. J Am Coll Nutr. 2000;19(Suppl):528S-531S.
Fibre up! Dietitians of Canada Web site. http://www.dietitians.ca. 2007. Accessed Jan 28, 2008.
The amino acid content of foods and biological data on proteins. Nutritional study no. 24. Rome: Food and Agriculture Organization of the United Nations;1970.
School breakfast programs:energizing the classroom. Minnesota Department of Children, Families and Learning;1998.
Dhurandhar, N.V. Egg breakfast enhances weight loss. Presented at Experimental Biology 2007. [Research supported by the Egg Nutrition Centre and American Egg Board.]