Lemon Salmon Frittata
Servings
4-6
Prep Time
30 minutes
Difficulty
Intermediate
Ingredients
- 2 cans King Oscar Salmon in Olive Oil with Lemon, separated into bite-size pieces
- 8 eggs, whisked
- 2 cups fresh spinach
- 6-8 shiitake mushrooms, sliced
- 2 tbsp ricotta
- 1 tbsp olive oil
- 1/2 tsp red chili flakes
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Earthy shiitake mushrooms, fresh spinach and creamy ricotta are the perfect pairing with salmon in olive oil in this one-skillet baked frittata.
Instructions
- Preheat oven to 375°F.
- In an oven safe 9-inch pan, heat olive oil over medium heat. Sauté mushrooms for 2 minutes then add spinach and cook until wilted.
- Pour whisked eggs into pan, season with red chili flakes, salt, pepper, and dill. Mix everything together to distribute ingredients evenly.
- Spoon dollops of ricotta and add pieces of King Oscar Salmon to the mixture.
- Carefully place pan uncovered into oven. Bake for 15 minutes until eggs have set.
- Garnish with fresh dill and red chili flakes, slice into six triangles, and serve warm.
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Where to Buy
Cold Waters
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