Salmon Frittata

Prep Time15 min
cook Time 15 min
Time to Table30 min

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


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


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


per serving
% Daily
Fat11 g17%
Saturated Fat4.5 g
Trans Fat0.1 g
Saturated + Trans23%
Cholesterol320 mg
Sodium320 mg13%
Carbohydrate3 g1%
Fibre0 g
Sugars1 g
Protein16 g
Vitamin A15%
Vitamin C4%

Claims per serving

Good Source of Vitamin A Source of Iron

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