SALMON AND ASPARAGUS FRITTATA
Provided by Marge Perry
Categories Egg Fish Breakfast Brunch Easter Lunch Salmon Asparagus Spring Healthy Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain. Heat broiler to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick skillet over medium-high heat. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes. Pour egg mixture into skillet; reduce heat to low. Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes. Transfer skillet to broiler; broil until golden, 2 to 3 minutes. Remove from broiler and slice into 4 wedges; serve.
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Shahin Shahin
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved it!
lindiwe nzima
[email protected]This frittata was the perfect way to use up my leftover salmon. It was delicious and easy to make.
Margaret Keneke
[email protected]This frittata was way too easy to make! I'm definitely going to make it again.
M D Sonu
[email protected]This frittata was a bit bland. I think I'll add some more herbs or spices next time.
Trey Thompson
[email protected]The frittata was a bit dry. I think I'll add some more milk or cream next time.
Alpha Barrie
[email protected]This frittata was a bit too salty for my taste. I think I'll use less salt next time.
Iye Kengay
[email protected]I'm not a big fan of asparagus, but I really enjoyed this frittata. The salmon and cheese helped to balance out the flavor of the asparagus.
Mather Cotter
[email protected]This frittata is a great make-ahead breakfast or lunch. I like to make it on the weekend and then reheat it during the week.
Awab Elhassan
[email protected]I made this frittata for brunch and it was a big hit. The salmon and asparagus were perfectly cooked, and the eggs were fluffy and light.
Chance Hawkins
[email protected]This frittata is a great way to use up leftover salmon. I also added some chopped fresh herbs, which gave it a nice pop of flavor.
Ghullam murtaza
[email protected]I'm always looking for new ways to cook salmon, and this frittata is a great option. It's healthy, delicious, and easy to make.
Iva Mtsewu
[email protected]I followed the recipe exactly and the frittata turned out beautifully. It was light and fluffy, with a perfect balance of flavors.
dave skw
[email protected]This was a quick and easy meal to make. I used smoked salmon, which gave the frittata a nice smoky flavor. I also added a few diced tomatoes.
onokpite Destiny Justice
[email protected]I'm not a big fan of salmon, but I really enjoyed this frittata. The asparagus and cheese helped to balance out the flavor of the salmon. I would definitely make this again.
Baba Velsami
[email protected]This frittata was a hit with my family! The combination of salmon and asparagus was delicious, and the eggs were cooked perfectly. I will definitely be making this again.