Salmon & Egg​ ​Frittata​

Salmon & Egg​ ​Frittata​

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Ingredients
  

  • 1 large baking potato
  • 6 large eggs
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup fresh parsley chopped
  • 2 Tbsp extra virgin olive oil
  • 1 onion chopped
  • 1/4 cup green bell pepper chopped
  • 1/4 cup fresh button mushrooms chopped
  • 1/4-1/2 lb. smoked salmon
  • 1 tomato sliced

Instructions
 

  • Bring a medium pot of salted water to a boil.
  • Add potato and cook until tender but still firm. About 15 minutes.
  • Drain, cool, peel and slice.
  • Preheat oven to 350 F.
  • Beat together eggs, salt, pepper and parsley.
  • In a cast iron skillet, heat extra virgin olive oil over medium-high heat.
  • Saute onion and green pepper until soft, then stir in mushrooms.
  • When mushrooms start to shrink, add salmon, potato and tomato slices.
  • Pour in egg mixture and gently stir to combine.
  • Sprinkle cheese on top of eggs and place skillet in preheated oven.
  • Bake until eggs are firm. About 10 to 15 minutes.
  • Allow to cool briefly before serving.
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