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
- Pre-heat oven to 400°F.
- 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).
- Gently break the cooked salmon fillets into bite-size chunks and set them aside.
- Steam broccoli florets until just fork tender, drain well.
- In the same oven-proof skillet, add the spinach, broccoli florets, and garlic cloves. Cook for about 30 seconds, or until spinach is wilted.
- 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.
- Transfer the skillet to the oven and bake the frittata for 10-12 minutes, or until the eggs are firm and set.
- 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.
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