Prepable Smoked Salmon & Cream Cheese Bagels

Close-up of hands holding an everything bagel sandwich filled with colorful vegetables and cream cheese, surrounded by more bagels on a dark surface.

Emily’s healthy salmon frittata with spinach cream cheese is perfect for a prepped breakfast or lunch. You can also batch make and freeze these for up to 3 months.

Per bagel:

Calories - 330

Protein - 30g

Nutritional Information

Serves 4:

4x protein bagels

1/2 carton egg whites (250g)

2 eggs

100g pack smoked salmon (cut into cubes)

60g feta

1 handful of chopped parsley

1 handful of chopped chives

1 spring onion, diced finely

1 red pepper, diced

150g spinach

4 tbsp light garlic and herb cream cheese

Ingredients

  • Whisk the eggs and whites with chopped parsley, chives, diced spring onion, pepper, smoked salmon and season with salt and pepper.

  • Tip into a suitable oiled or non stick baking dish so it will cut into 4 bagel sized squares around 2cm thick. Bake the frittata at 200c fan for 5-10 minutes until set. Allow to cool.

  • Wilt the spinach, squeeze out excess water well. Roughly chop. Mix with the cream cheese and some lemon zest.

  • Cut the frittata onto 4 squares to fill each bagel. Spread a layer of the spinach cream cheese over and wrap each bagel in foil and freeze for up to 3 months.

  • To serve, remove from the freezer to thaw overnight at room temperature then either stick into the air frier or warm in the oven at 190c for 6-8 minutes.

Method