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
2
cloves garlic, minced
1/4 tsp (1 mL)
each dried basil & oregano leaves
1/4 tsp (1 mL)
each salt & pepper
8
eggs
1/4 cup (50 mL)
milk
Preparation
- 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.
Prepared with
Nutrition
Amount per serving | % Daily Value | |
---|---|---|
Calories | 170 | |
Fat | 11 g | 17% |
Saturated Fat | 4.5 g | |
Trans Fat | 0.1 g | |
Saturated + Trans | 23% | |
Cholesterol | 320 mg | |
Sodium | 320 mg | 13% |
Carbohydrate | 3 g | 1% |
Fibre | 0 g | |
Sugars | 1 g | |
Protein | 16 g | |
Vitamin A | 15% | |
Vitamin C | 4% | |
Calcium | 4% | |
Iron | 10% |
Claims Per Serving
- Good Source of Vitamin A
- Source of Iron