Salmon Frittata with Spinach and Feta
I eat a pretty good amount of eggs every week and because I throw a ton of meat and vegetables into my breakfast, I’m a huge fan of the frittata. Omelets just can’t handle the truth any more. Also, frittatas are great for sharing or saving for another meal.
A week or so ago, we made about 3 lbs of salmon fillet. I wrapped them each in foil (with a couple pats of Kelly Gold butter and lemon) and then cooked on the grill for about 20 minutes. There was plenty left over and seeing that I’m the “cleanup crew” I found a couple ways to make that salmon last. Here’s my favorite.
Salmon Frittata with Spinach and Feta
- 2 Omega 3 Eggs
- nice slab of cooked salmon (about 6-8 oz)
- large handful of baby spinach
- sprinkling of feta cheese (if you allow it, I do occaisionally )
- olive or coconut oil for cooking
Whip the eggs with a little water.
Heat the oil in an oven-proof skillet and add the salmon. Separate the chunks into fairly even sizes.
Add the spinach and cook until beginning to wilt (don’t over cook).
Add the eggs and cook as if making an omelet. Don’t futz with it too much. When you’ve got most of the eggs cooked through (but the top still moist), add the feta cheese and throw the whole thing into the broiler on high heat. Should only take a few minutes to brown the top. Keep an eye on it!
Cut a wedge (or two) and serve.