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Smoked Salmon on Frittatas

1 Tbsp finely chopped garlic

2 Tbsp finely chopped onion

1 cup finely chopped portobello mushrooms

2 Tbsp finely chopped green bell pepper

2 Tbsp finely chopped red bell pepper

2 cups egg substitute, such as egg beaters

4 cups cooked whole wheat angel hair pasta, chilled for at least 30 minutes

Freshly ground black pepper

Cooking spray

2 pounds smoked salmon

1 medium red onion, thinly sliced, for serving

1/4 cup small capers, drained, for serving

1/2 cup low fat sour cream, for serving

6 lemon wedges, for garnish

1 1/2 Tbsp chopped fresh parsley, for garnish




back home

Heat a nonstick skillet and sauté garlic, onion, mushrooms, and bell peppers until softened, about 5 minutes. Remove from heat and set aside in refrigerator to chill. Stir together eggs, pasta and herbs and season with pepper. Combine with chilled vegetables. For each frittata, spray a 7-inch nonstick skillet, and ladle approximately 2 Tablespoons of the batter into the skillet to make 32 pancakes. Cook over medium heat for 2 minutes on each side, until brown. Transfer the pancakes to a plate and keep warm in a 275°F oven. Slice salmon into 32 thin slices. To serve, place 1 slice salmon on top of each warm potato pancake. Top with an onion slice, 1/3 teaspoon capers, and 1/4 teaspoon sour cream each. Garnish each pancake with a lemon wedge and a sprinkling of parsley. Serve immediately. Serves 32

Nutrition Info: Cals 97, Total Fat 3.8g, Sat Fat 0.9g, Chol 15mg, Sodium 292mg, Fiber 1g, Carbs 8g, Pro 7g