Egg white trout and potato frittata | Heart and Stroke Foundation

Ingredients

• 1 trout fillet, about 375 g/12 oz
• 5 mL (1 tsp) grated lemon rind
• Pinch freshly ground black pepper
• 2 medium potatoes, diced
• 125 mL (1/2 cup) water
• 15 mL (1 tbsp) canola oil
• 4 green onions, chopped
• 2 cloves garlic, minced
• 25 mL (2 tbsp) chopped fresh dill or 10 mL (2 tsp) dried dill weed
• 6 egg whites or 175 mL (3/4 cup) pasteurized egg whites