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Salmon Frittata

When I cook salmon, I always make sure that I make an extra portion just so I can make this recipe for breakfast (or brunch). It is so easy and delicious and makes such a huge portion that there are time when I feel bad for eating the whole thing! This protein packed recipe comes together with minimal effort and in no time at all. Serve this frittata with an arugula salad, a side of fresh veggies, salsa, or all of the above for an extra punch of flavor.

Salmon FrittataSalmon_Frittata

Ingredients:

200 g of Cooked Salmon (shredded)
3 Large Eggs
2 tbsp. 2% milk
½ Tomato (diced)
¼ cup Parsley (chopped)
1 tsp. Olive Oil

Directions:

Preheat the broiler. Shred the salmon, chop the parsley, and dice the tomato. In a separate bowl, beat the eggs and milk, combine with salmon, parsley, and tomato. Whisk all of the ingredients together until incorporated.  Pour out the mixture into a nonstick, oven safe pan. Cook on the stove top until the eggs are set on the bottom. Transfer the pan into the broiler until the eggs are set on the top as well.  Serve with an arugula salad, salsa, or fresh veggies.

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