Salmon Frittata

 

 

Here’s another recipe based on a similar one from the Alaska Seafood website I mentioned in a previous post.  The original recipe has a more Southwest flavor, which I’m not particularly fond of. So I made adjustments and came up with something different. Here’s the frittata all puffy and hot from the oven…

The canned salmon I used was red sockeye salmon with its dark, reddish meat.  I removed most of the big vertebrae from the fish to get a better texture. The bones are a good source of calcium so I left the smaller bones.

Here’s the recipe if you want to try it:

1 tbsp. olive oil

1 small chopped onion

1 garlic clove, minced

1 small red bell pepper, chopped

10 green olives, sliced

1 can (14.75 oz.) salmon

6 eggs

1/3 c. milk

2 tsps. Cajun seasoning

salt and peper to taste

1/3 c. cheese of choice

Preheat oven to 400F.  Heat a 10-inch heavy skillet over medium heat.  Add oil and add the first three ingredients and cook for about 3 minutes.  Add salmon, mix and check for salt.

Meanwhile, beat eggs with the milk.  Pour into pan, shaking the pan to even out the mix.  Turn heat down to medium-low and cook until sides are about to set, about 5-6 minutes.  Cover top with cheese of your choice.

 

 

Transfer pan to a hot oven, about 5 inches from heat.  Cook until eggs are cooked, 5-10 minutes or until the frittata is puffy.