Salmon Spinach Frittata
A definite hit, especially for entertaining large groups. Serve alongside breads and fruit for a scrumptious, wholesome brunch!
Serves 8
Prep time
15 min
Cook Time
30 min
Time to Table
45 min
Ingredients
2 cans
Clover Leaf Low Sodium Pink Salmon, drained and flaked (remove skin & bones as desired)
667 mL
liquid eggs
1 container (500 g)
fat-free cottage cheese
1 (284 g)
package frozen chopped spinach, thawed and drained
1 tsp
dried basil
1/8 tsp
cayenne pepper
Preparation
- Preheat oven to 375°F. Prepare 9 x 13 inch baking dish with non-stick vegetable spray coating.
- Combine salmon, eggs, cottage cheese, spinach, basil, and cayenne pepper.
- Pour mixture into prepared baking pan. Bake for 30 minutes or until frittata is set.
Tips:
- Low Sodium Sockeye Salmon can be used in place of Low Sodium Pink Salmon.
- Fresh basil and spinach may be used instead of the dried and frozen varieties.
- 12 large eggs may be used in place of the liquid eggs.
Prepared with
Nutrition
| Amount per serving | % Daily Value | |
|---|---|---|
Calories | 160 | |
Fat | 2g | 3% |
Saturated Fat | 0.5g | |
Trans Fat | 0g | |
Saturated + Trans | 3% | |
Omega-3 Polyunsaturates | 0.8g | |
Omega-6 Polyunsaturates | 0.5g | |
Cholesterol | 40 mg | |
Sodium | 490 mg | 20% |
Carbohydrate | 6g | 2% |
Fibre | 0g | |
Sugar | 4g | |
Protein | 27g | |
Vitamin A | 35% | |
Calcium | 20% | |
Iron | 15% |
Claims Per Serving
- Low in Fat
- Low in Saturated Fat
- Excellent source of Vitamin A
- Good source of Calcium
- Good source of Iron
