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.

How to Make It

Step 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.

Step 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.

Step 3

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

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