Salmon Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbs Olive Oil1 c diced onion (1 small onion)1-1/2 c diced celery (about 4 stalks)1/2 c diced red bell pepper1/2 c diced yellow pepper1 Tbs drained capers1/4 c minced fresh parsley1-1/2 tsp Old Bay seasoning1/2 tsp Worcestershire sauce1/4 tsp tabasco saucesalt and pepper6 large eggs, beaten2 tsp Dijon mustard1tsp Old Bay seasoning2 (6-oz) cans Bear & Wolf Wild Alaskan Pink Salmon, drained and flaked.
Makes 8 wedges.
1. Preheat oven to 400 deg.
2. Heat the oil in a large (12") oven-proof skillet. Saute onion, celery, red and yellow bell peppers, parsley, capers, tabasco sauce, Worcestershire sauce, 1-1/2tsp Old Bay seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper until the vegetables are soft, about 15 to 20 minutes. Cool to room temperature.
3. In a large mixing bowl, combine flaked salmon, dijon, beaten eggs, and 1tsp Old Bay seasoning. Pour into skillet with cooked vegetables and stir to distribute the ingredients evenly throughout. Transfer skillet to oven and bake about 20 minutes. (Top with grated/shredded cheese after first 10 minutes, if desired; not included in nutrition info for this recipe). Garnish with fresh chopped parsley and cut into 8 wedges. Equally good hot and at room temperature. I like to serve this warm over a bed of lightly dressed peppery greens like arugula or watercress.
Number of Servings: 8
1. Preheat oven to 400 deg.
2. Heat the oil in a large (12") oven-proof skillet. Saute onion, celery, red and yellow bell peppers, parsley, capers, tabasco sauce, Worcestershire sauce, 1-1/2tsp Old Bay seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper until the vegetables are soft, about 15 to 20 minutes. Cool to room temperature.
3. In a large mixing bowl, combine flaked salmon, dijon, beaten eggs, and 1tsp Old Bay seasoning. Pour into skillet with cooked vegetables and stir to distribute the ingredients evenly throughout. Transfer skillet to oven and bake about 20 minutes. (Top with grated/shredded cheese after first 10 minutes, if desired; not included in nutrition info for this recipe). Garnish with fresh chopped parsley and cut into 8 wedges. Equally good hot and at room temperature. I like to serve this warm over a bed of lightly dressed peppery greens like arugula or watercress.
Number of Servings: 8
Nutritional Info Amount Per Serving
- Calories: 147.7
- Total Fat: 8.0 g
- Cholesterol: 153.8 mg
- Sodium: 543.9 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.2 g
- Protein: 15.1 g
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