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Salmon Spinach Frittata

A definite hit, especially for entertaining large groups. Serve alongside breads and fruit for a scrumptious, wholesome brunch!

Serves 
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

  1. Preheat oven to 375°F.  Prepare 9 x 13 inch baking dish with non-stick vegetable spray coating.
  2. Combine salmon, eggs, cottage cheese, spinach, basil, and cayenne pepper.
  3. 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

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