salmon and spinach frittata
salmon and spinach frittata
Serves 4.
Note: If possible, use eggs from chickens fed grain spiked with omega-3 fatty acids. Doing so will give you a full day's worth of omega-3 per serving. From "The Best Life Diet," by Bob Greene.
1/2tbsp. olive oil
2 packed c. baby spinach, about 3 oz.
Freshly ground pepper
5 large eggs, preferably omega-3 eggs (see Note)
4 to 6 oz. salmon, cooked and flaked
1/4c. crumbled feta cheese
1 tsp. chopped fresh dill
Directions
Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the spinach and cook, stirring frequently, 3 to 4 minutes. Season with pepper and remove from the heat to cool. Whisk together the eggs, salmon, feta cheese, dill and cooked spinach in a bowl.
Preheat the broiler. Pour the mixture back into the skillet, flatten evenly with a spatula, and cook over medium heat. Lift up the cooked egg around the edge using a spatula and tilt the skillet to allow uncooked egg to flow underneath. Cook until the bottom turns golden brown and the egg is nearly set, about 8 minutes.
Place the skillet under the broiler (if the handle is plastic, wrap it in aluminum foil or slide the frittata carefully onto a large baking sheet). Broil until the top of the frittata turns golden brown, 1 to 2 minutes. Slice and serve.
Nutrition information per serving:
Calories208Fat14 gSodium225 mg
Carbohydrates1 gSaturated fat4 gCalcium101 mg
Protein17 gCholesterol281 gDietary fiber0 g
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