Salmon Cake Frittata Low-Carb

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Salmon Cake Frittata Low-Carb calories by ingredient


Seriously delicious low-carb, low-cal version of Ina Garten's salmon cakes. Seriously delicious low-carb, low-cal version of Ina Garten's salmon cakes.
Number of Servings: 8


    2 Tbs Olive Oil
    1 c diced onion (1 small onion)
    1-1/2 c diced celery (about 4 stalks)
    1/2 c diced red bell pepper
    1/2 c diced yellow pepper
    1 Tbs drained capers
    1/4 c minced fresh parsley
    1-1/2 tsp Old Bay seasoning
    1/2 tsp Worcestershire sauce
    1/4 tsp tabasco sauce
    salt and pepper

    6 large eggs, beaten
    2 tsp Dijon mustard
    1tsp Old Bay seasoning
    2 (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.

3. Meanwhile, 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

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