SALMON FRITTATA
If you're looking for a way to make your breakfast or brunch a little fancier (or your "breakfast for dinner recipe" a little heartier like us), then this salmon frittata is for you. Easily made with fresh or frozen salmon, it's hearty and full of flavor - perfect as an easy dinner and fit for entertaining!
Ingredients
- 2 3-oz. frozen salmon filets
- 1 tablespoon olive oil (plus more if necessary)
- 1 medium bell pepper (chopped)
- 1 small onion (chopped)
- 1 zucchini (chopped)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon granulated garlic
- 1 teaspoon herbes de provence (or dried thyme)
- 6 eggs (beaten)
- 1 cup shredded/crumbled cheese (cheddar or goat cheese are delicious)
Directions
- 1
Remove salmon from freezer. Let sit 20 minutes.
- 2
Meanwhile, chop vegetables.
- 3
Add oil to pan (pan must be at least 2" high and have a lid). Add salmon fillets. Cook 4 minutes per side. Watch out for sizzling. Remove to plate.
- 4
If necessary, add one to two teaspoons olive oil to pan. Add chopped bell pepper, onion, and zucchini to pan. Top with salt, pepper, garlic, and herbs. Sautee five minutes until tender, stirring occasionally.
- 5
Meanwhile, break apart the salmon fillets with forks.
- 6
Add salmon to vegetables and mix thoroughly. Use spatula to scrape bottom of pan. Spread salmon and vegetables evenly in pan - don't pat down. Top with beaten eggs. Make sure eggs cover all veggies and salmon by tilting the pan. Top with lid and lower heat to medium-low. Cook five minutes.
- 7
Add shredded cheese over egg mixture. Cover and cook another three minutes.
- 8
Serve in slices with sour cream, avocado, and/or chopped green onion.371kcal