Broccoli & Salmon Frittata

May 4, 2022

Great for breakfast, lunch, or dinner, this frittata recipe is filling, nutritious, and easy to prepare.

Prep Time: 10 mins •  Cook Time: 15 minutes  •  Total Time: 25 mins •  Makes: 4 servings

INGREDIENTS

• 1/2 teaspoon thyme
• 2 fillets salmon
• 1 tablespoon Extra virgin olive oil
• 3 oz. fresh broccoli florets, about one-quarter of a head of broccoli
• 1 large handful of fresh spinach
• 2 cloves garlic, finely chopped
• 6 large eggs
• 2 tablespoons milk
• Salt & pepper

DIRECTIONS

1. Pre-heat oven to 400°F.
2. In an oven-safe skillet, over medium-high heat, cook the salmon fillets in olive oil and thyme until both fillets are cooked (but not overdone).
3. Gently break the cooked salmon fillets into bite-size chunks and set them aside.
4. Steam broccoli florets until just fork tender, drain well.
5. In the same oven-proof skillet, add the spinach, broccoli florets, and garlic cloves. Cook for about 30 seconds, or until spinach is wilted.
6. In a bowl, whisk together the eggs and milk with salt and pepper (to taste). Pour the mixture into the skillet with vegetables. Cook for 2 minutes, without stirring, over medium-low heat. Remove from heat and add the salmon chunks.
7. Transfer the skillet to the oven and bake the frittata for 10-12 minutes, or until the eggs are firm and set.
8. Slide the frittata onto a plate, and cut it into slices.

NOTE: If your skillet is not suitable to put in the oven – spread the sauteed broccoli florets, spinach, and garlic at the bottom of a round baking dish or fluted tart dish. Pour the egg mixture over the vegetables and place the salmon pieces on top. Bake for about 15-20 minutes or until the eggs are set.