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Salmon-Spinach Frittata

Photo: Alison Gootee; Styling: Gerri Williams
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Yield Serves 8
Get even picky eaters to happily eat their veggies with this Salmon-Spinach Frittata recipe. This frittata is great any time of day—serve it at brunch, or eat any leftovers at room temperature for lunch.

Ingredients

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, seeded, thinly sliced
  • 1 10-oz. package frozen spinach, thawed, squeezed dry
  • 1 7.5-oz. can salmon, drained
  • Salt and pepper
  • 8 large eggs, lightly beaten

Nutrition Information

  • calories 168
  • fat 11 g
  • satfat 3 g
  • protein 13 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 221 mg
  • sodium 382 mg

How to Make It

  1. Warm oil over medium heat in a 12-inch nonstick skillet with an ovenproof handle. Add onion and bell pepper; cook, stirring often, until softened, about 5 minutes. Add spinach and salmon; season with salt and pepper. Sauté until heated through.

  2. Preheat broiler to high and set an oven rack about 5 inches from heat source. Pour eggs into skillet and stir briefly to distribute vegetables and salmon. Reduce heat to medium-low and cook, sliding a spatula under frittata occasionally to loosen, until set underneath but still wet on top, about 8 minutes.

  3. Place skillet under broiler; cook until top is golden, 1 to 2 minutes. Slide frittata onto a platter and cut into wedges.