ALONG COMES MARY

(This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LetsCheese #CollectiveBias)

Summer is officially starting next week (although doesn’t Flag Day count as the un-official start??) and it has been clear to Michael that I am loving going on our market trips to Ralph’s for the warm weather favorites. He’d be quick to tell you that the whole produce department heard me when I said “Peaches are here!” or lets not forget a few weekends back when the First Aid Kit came out when I was very eager to cut open my first watermelon of the season. Ah, Summer, 2016 memories! 😉

This time of year in Southern California definitely makes me want to chill at the beach all day, eating fruits and ice cream and sipping on fruity drinks. In the real world, though? This is also bikini season, and THE time of year I want to stay on track and feel and look my best. Another favorite dish of mine is my Smoked Salmon and Cream Cheese Frittata. It’s a go-to of mine for 4th of July parties and something to easily make for breakfast then heat up the leftovers for a dinner on the patio when it is finally cooling down.

The key ingredient that can make or break this dish? The cream cheese. Good, all natural cheese is what this dish is all about. It’s a great twist on the New York City fave of a cream cheese and lox bagel. I was so excited when I noticed Weight Watchers makes cream cheese (American singles, too!) since we all know how addicted I am to their string cheese. I gave no hesitation to grab their whipped cream cheese when I was buying all my frittata recipe needs.

Sometimes, my frittata dish feels a bit like a “cheat” meal, but, with using Weight Watchers brand, it significantly helped reduce the fat content, but not the taste or creaminess to the dish, and  it was one of the best ones i’d baked yet!

Give it a try yourself!

You’ll need:

6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives* (I actually subsituted chives and used fresh rosemary, as I am a fan)
2 ounces Weight Watchers Original or Whipped Cream Cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil

Position a rack in the center of the oven and preheat to 375 degrees.

Whisk the eggs, milk, dill, salt, pepper, and chives (or rosemary!) together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps.

Fold the cream cheese and salmon into the egg mixture.

Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan.

Cook until the bottom is set, but not brown, about 2 minutes.

Transfer the skillet to the oven and bake until the top is set, about 8 minutes.

Remove from the oven, cover, and set aside for 5 minutes.

Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature (I’ve even grabbed a slice cold, out of the fridge).

And, voila…..

Breakfast, lunch or dinner is served! 😉

Where would you bring this dish? Try it out yourself and let me know what you think! xo