Salmon Frittata

A sumptuous breakfast or brunch like this Frittata can help take you through those really trying days at work and on weekends.

Serves 6

Prep time

15 min

Cook Time

15 min

Time to Table

30 min

Ingredients

1 can (150 g or 142 g)

Clover Leaf Pink Salmon, Skinless and Boneless

2 tbsp (30 mL)

butter or margarine

1 cup (250 mL)

sliced fresh mushrooms

1/2 cup (125 mL)

sliced celery

1/4 cup (50 mL)

chopped green onions

1/4 cup (50 mL)

slivered green pepper

cloves garlic, minced

1/4 tsp (1 mL)

each dried basil & oregano leaves

1/4 tsp (1 mL)

each salt & pepper

eggs

1/4 cup (50 mL)

milk

Drain salmon and separate into chunks with a fork, set aside.
Melt butter in large 12-inch (30 cm) non-stick frypan.
Add mushrooms, celery, green onions, green pepper, garlic, basil, oregano, salt and pepper to pan.
Sauté over high heat until vegetables are tender-crisp; remove from heat.
Beat together eggs and milk; pour over vegetables in pan.
Arrange chunks of salmon over top.
Cover and cook over medium-low heat 10 to 15 min. or until eggs are set.