Salmon-Spinach Frittata

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.

Yield: Serves 8
Total:
Cost per Serving: $1.08
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 11g
  • Saturated fat: 3g
  • Protein: 13g
  • Carbohydrate: 5g
  • Fiber: 2g
  • Cholesterol: 221mg
  • Sodium: 382mg

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

Preparation

  1. 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. 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. 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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