Alaska Salmon Brunch Frittata
Ingredients:
Cooking spray
1 small bell pepper, cored and chopped
1/2 cup chopped onion
1 clove garlic, minced
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
6 eggs
1/3 cup non-fat milk or water
2 teaspoons Mexican, Taco, or Fajita seasoning
1/3 cup shredded Cheddar or Jack cheese
1-1/2 cups chunky salsa
Cooking spray
1 small bell pepper, cored and chopped
1/2 cup chopped onion
1 clove garlic, minced
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
6 eggs
1/3 cup non-fat milk or water
2 teaspoons Mexican, Taco, or Fajita seasoning
1/3 cup shredded Cheddar or Jack cheese
1-1/2 cups chunky salsa
Directions:
Preheat oven to 400&Ddeg;F. Spray-coat a 10-inch nonstick pan.
Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat.
Add salmon. Beat together eggs, milk or water, and seasoning; pour over vegetables in pan.
Cook over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle on cheese.
Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary.
Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center. Cut into wedges; serve each slice with 1/4 cup salsa.
Preheat oven to 400&Ddeg;F. Spray-coat a 10-inch nonstick pan.
Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat.
Add salmon. Beat together eggs, milk or water, and seasoning; pour over vegetables in pan.
Cook over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle on cheese.
Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary.
Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center. Cut into wedges; serve each slice with 1/4 cup salsa.
