| | Directions | | Slice salmon into small pieces. Heat a small nonstick fry pan over medium heat, coat with olive oil spray, and pour in egg whites. Spread scallions and salmon over eggs. Cook for 4 minutes, or until eggs are set, then flip the frittata over and cook for 2 minutes more. Serve with arugula on the side. Smoked salmon tends to be salty, so you only need to season with pepper. |
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| Ingredients | | - |  | 2 ounces smoked salmon |
| - | | olive oil spray |
| - | | 3 egg whites, lightly beaten |
| - | | 2 stalks scallions, chopped |
| - | | 2 cups baby arugula or baby spinach |
| - | | Freshly ground pepper |
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