2 In The Kitchen: Chef Kristin Sollene’s Healthy Frittata

NEW YORK (CBSNewYork) – Chef Kristin Sollene from Vucciria stopped by the CBS 2 studios to suggest a healthy breakfast option: an egg white frittata!

Check out the restaurant by clicking here.

Click here for printable recipe (.pdf)

Ingredients

  • 4 egg whites
  • 1 teaspoon of extra virgin olive oil
  • 2 chopped blanched asparagus
  • 1 ounce smoked salmon

Preparation

  1. Preheat the oven to 350 degrees
  2. Heat olive oil in an oven-safe skillet over medium heat. Add asparagus, and the salmon. Cook and stir briefly to release the flavors.
  3. In a medium bowl, whisk together the egg whites and pour over the salmon and asparagus, and stir gently.
  4. Cook over medium heat without stirring, until the edges appear firm.
  5. Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed.
  6. Flip onto a serving plate, and cut into wedges to serve.
Comments

One Comment

  1. Catherine says:

    Today the 2-in-the-kitchen segment included a side dish of sweet potatoes – please post the recipe for that. It went along with the fritatta, but I cannot find the recipe for the sweet potato fries.

    1. Kristin says:

      Hi Catherine,

      Here is the recipe for the Sweet Potato Home Fries

      Sweet Potato Home Fries
      • 2 sweet potatoes
      • 2 teaspoons extra virgin olive oil
      • ½ sliced red pepper
      • ½ sliced green pepper
      • 1 chopped shallot
      • Dash of chopped parsley and paprika

      Directions
      1. Preheat oven to 350 degrees
      2. Peel and chop potatoes into cubes
      3. Mix Sweet Potatoes and 1 teaspoon olive oil in a bowl
      4. Lay a sheet of wax paper on top of a baking sheet and spread sweet potatoes on top.
      5. Bake for 25 minutes, or until they feel soft by touch.
      6. Heat 1 teaspoon of olive oil over low-medium heat and add chopped shallot, red pepper and green pepper.
      7. Sprinkle in a dash of paprika and chopped parsley. Gently mix together.

Comments are closed.

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