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Salmon-Spinach Frittata

Prep time 12 mins
Cook time 20 mins
Yield Serves: 4
Marti Warren, 60, Homer, N.Y. "I always make a frittata for breakfast whenever my children visit."


  • 1 tablespoon olive oil
  • 8 scallions, white and light green parts, thinly sliced
  • Salt and pepper
  • 5 ounces baby spinach, thick stems removed, leaves roughly chopped
  • 1 tablespoon chopped fresh dill or 1 tsp. dried dill
  • 8 large eggs, beaten
  • 1 4- to 6-oz. can wild-caught salmon, drained, skin and bones removed
  • 3 ounces cream cheese, cut into 1/2-inch pieces

Nutrition Information

  • calories 335
  • fat 23 g
  • satfat 8 g
  • protein 24 g
  • carbohydrate 8 g
  • fiber 3 g
  • cholesterol 424 mg
  • sodium 601 mg

How to Make It

  1. Preheat oven to 425ºF with rack in middle position. Warm oil in a 10-inch nonstick ovenproof skillet over medium heat. Add scallions, season with salt and sauté until softened, about 1 minute. Add spinach and sauté until wilted, about 2 minutes longer. Reduce heat to medium.

  2. Whisk dill into eggs; season with salt and pepper. Pour egg mixture into skillet. Distribute salmon and cream cheese pieces evenly. Cook, without stirring, until mixture firms up around edges, 3 to 5 minutes.

  3. Transfer skillet to oven and bake until frittata center is set, about 10 minutes. Serve hot or at room temperature.