Fall

Egg White Salmon Frittata with Hollandaise Sauce and Cashew Cream Cheese

October 30, 2014
Author Notes

Pan seared salmon filet atop an egg white frittata with melted gruyere, swiss, diced mushrooms, and cilantro. Garnished with hollandaise sauce, fresh rosemary and cashew cream cheese . —Kim Mahair

  • Serves 1
Ingredients
In This Recipe
Directions
  1. Mix together 4 egg whites in a bowl and pour into greased skillet on low heat. For the Hollandaise: Take the yolks of the eggs and mix with lemon juice, garlic salt and pepper in a bowl over boiled water turned down to medium low heat. Careful not to scramble the yolks. For the cashew cream cheese: In a blender or food processor, combine 1 1/2 cups cashews, 1 Tbsp coconut oil, and 1 Tbsp milk.
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