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Alaska Salmon Pesto Frittata

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

  1. 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.

  2. 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.

  3. 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.