Breakfasts with Benefi ts31
Smoked Salmon
Breakfast Casserole
HANDS-ON 15 MIN.
TOTAL 40 MIN.
This multilayered marvel is loaded
with crispy potatoes, hot-smoked
salmon, and a smattering of fresh
herbs. Cottage cheese naturally melds
into the eggs, creating pillowy
lightness throughout the mixture,
while goat cheese creates dense
pockets of creaminess. Our recipe hits
all the marks for a hearty one-dish
meal. Hot-smoked salmon, unlike
cured, is fully cooked—look for it in
the fi sh case or packaged in the meat
aisle of your grocery store. Use a
well-seasoned cast-iron skillet for best
results. If making ahead, prepare the
potato and salmon mixture the night
before and refrigerate, covered,
overnight. The next morning, whip up
the egg mixture and proceed with the
fi nal steps. To reheat leftovers, place
the whole skillet back in the oven, or
microwave individual portions on an
ovenproof plate.
6 large eggs
3 large egg whites
(^3) ⁄ 4 cup 2% reduced-fat milk
(^1) ⁄ 2 cup plain whole-milk cottage
cheese
2 Tbsp. minced fresh chives
1 tsp. Dijon mustard
(^1) ⁄ 4 tsp. freshly ground black pepper
1 Tbsp. canola oil
1 lb. russet potatoes, peeled and
cut into^1 ⁄ 2 -in. cubes (about 3^1 ⁄ 2
cups)
(^1) ⁄ 2 cup thinly sliced leeks
(^1) ⁄ 4 cup minced shallot
8 oz. hot-smoked salmon, fl aked
2 oz. goat cheese, crumbled (about
(^1) ⁄ 2 cup)
2 Tbsp. chopped fresh dill
- Preheat oven to 350°F.
- Place eggs, egg whites, milk,
cottage cheese, chives, mustard,
and pepper in a large bowl; whisk to
combine. Set aside. - Heat oil in a 10-inch oven-proof skillet
over medium. Add potatoes; stir to
coat, and arrange in a single layer.
Cover and cook until the potatoes are
almost tender, about 8 minutes, stirring
occasionally. Uncover, add leeks and
shallot, and cook 5 minutes, stirring
occasionally, until soft. - Scatter salmon evenly over potatoes
in pan. Pour egg mixture over salmon
and potatoes. Sprinkle goat cheese
evenly over top. Bake at 350°F for 25
minutes or until egg mixture is set.
Garnish with dill.
SERVES 6 (serving size: 1^1 ⁄ 2 cups); CALORIES
330; FAT 15g (sat 5g, unsat 8g); PROTEIN 26g;
CARB 22g; FIBER 2g; SUGARS 5g (added sugars
0g); SODIUM 592mg; CALC 15% DV;
POTASSIUM 19% DV