Salmon-Spinach Frittata

Salmon-Spinach Frittata Recipe
Photo: Alison Gootee; Styling: Gerri Williams
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.


Serves 8
Total time: 30 Minutes

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes
Total: 30 Minutes

Nutritional Information

Calories 168
Fat 11 g
Satfat 3 g
Protein 13 g
Carbohydrate 5 g
Fiber 2 g
Cholesterol 221 mg
Sodium 382 mg


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


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.

May 2012
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