Egg White Salmon Frittata with Hollandaise Sauce and Cashew Cream Cheese

By • October 30, 2014 0 Comments

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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

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Serves 1

  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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