Alaska Salmon Pesto Frittata
Elevate breakfast or brunch with this Alaska salmon pesto frittata dotted with tangy goat cheese.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 34 minutes
- Servings: 4 to 6
Ingredients
- 1 red bell pepper, cored, seeded and chopped
- 1/2 cup chopped onion
- 8 oz. sliced mushrooms
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 12-15 ounces canned Alaska salmon, drained and chunked
- 1/4 cup sliced black olives (optional)
- 8 eggs
- 1/3 cup low-fat or skim milk
- 3 Tablespoons prepared pesto sauce
- 1/2 to 1 teaspoon salt, to taste
- 5 to 8 oz. crumbled goat cheese
- Cooking spray
Nutrition Facts
| Calories | 345 |
| Total fat | 22g |
| Saturated fat | 7g |
| Calories from fat | 56% |
| Cholesterol | 287mg |
| Protein | 31g |
| Carbohydrate | 5g |
| Fiber | 1g |
| Sodium | 762mg |
| Calcium | 249mg |
| IU Vitamin D | 644 |
| Omega-3 fatty acids | 1170mg |
Recipe courtesy of Ryan and Sara Hall.
Instructions
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Step 1 Cook vegetables
Preheat oven to 400F. Coat a deep 10-12-inch nonstick, oven-proof skillet with cooking spray. Over medium-high heat, add and sauté bell pepper, onion, mushrooms and garlic. Remove vegetables from pan to a bowl.
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Step 2 Combine frittata ingredients
Wipe out pan with a paper towel then spray pan generously with cooking spray. Return vegetables to pan; sprinkle on salmon and olives. Beat together eggs, milk, pesto and salt. Pour over vegetables in pan, cook over medium-low heat, omelet-style, until sides are set, about 4-5 minutes. Sprinkle on goat cheese.
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Step 3 Bake frittata and serve
Transfer pan to center of oven, covering handle with foil, if necessary. Bake 8-10 minutes or until frittata is puffy and eggs are firm in the center. Let stand 1-2 minutes before cutting into wedges. Serve immediately.
Nutrition Facts
| Calories | 345 |
| Total fat | 22g |
| Saturated fat | 7g |
| Calories from fat | 56% |
| Cholesterol | 287mg |
| Protein | 31g |
| Carbohydrate | 5g |
| Fiber | 1g |
| Sodium | 762mg |
| Calcium | 249mg |
| IU Vitamin D | 644 |
| Omega-3 fatty acids | 1170mg |
Recipe courtesy of Ryan and Sara Hall.