SALMON FRITTATA

If you're looking for a way to make your breakfast or brunch a little fancier (or your "breakfast for dinner recipe" a little heartier like us), then this salmon frittata is for you. Easily made with fresh or frozen salmon, it's hearty and full of flavor - perfect as an easy dinner and fit for entertaining!

Course Breakfast

Cuisine American

Keyword breakfast, eggs, fish, one pot

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 371kcal

Author Luci Petlack

Ingredients

2 3-oz. frozen salmon filets can use fresh - see note
1 tablespoon olive oil plus more if necessary
1 medium bell pepper chopped
1 small onion chopped
1 zucchini chopped
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon granulated garlic
1 teaspoon herbes de provence or dried thyme
6 eggs beaten
1 cup shredded/crumbled cheese cheddar or goat cheese are delicious

Instructions

Remove salmon from freezer. Let sit 20 minutes.
Meanwhile, chop vegetables.
Add oil to pan (pan must be at least 2" high and have a lid). Add salmon fillets. Cook 4 minutes per side. Watch out for sizzling. Remove to plate.
If necessary, add one to two teaspoons olive oil to pan. Add chopped bell pepper, onion, and zucchini to pan. Top with salt, pepper, garlic, and herbs. Sautee five minutes until tender, stirring occasionally.
Meanwhile, break apart the salmon fillets with forks.
Add salmon to vegetables and mix thoroughly. Use spatula to scrape bottom of pan. Spread salmon and vegetables evenly in pan - don't pat down. Top with beaten eggs. Make sure eggs cover all veggies and salmon by tilting the pan. Top with lid and lower heat to medium-low. Cook five minutes.
Add shredded cheese over egg mixture. Cover and cook another three minutes.
Serve in slices with sour cream, avocado, and/or chopped green onion.

Notes

Fresh salmon filets are easy to use in this recipe as well. Remove salmon from refrigerator for about 10 minutes to bring to room temperature. Season as desired (salt and pepper will do). Cook on medium-high heat in skillet with 1-2 tablespoons olive oil until golden brown (3-4 minutes), then flip and sear other side. Remove and follow remaining directions above.

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