Smoked Salmon Frittata
Eggs, salmon and dairy are the three most reliable food sources of vitamin D. Combine them all in this quick dish for a tasty breakfast, lunch or dinner.
- 8 large eggs Add to list
- 1/2 cup milk Add to list
- Salt and freshly ground pepper, to taste Add to list
- 2 tablespoons extra virgin olive oil Add to list
- 2 medium leeks, halved and thinly sliced Add to list
- 1/2 pound smoked salmon, flaked Add to list
- 2 cups baby spinach leaves Add to list
- 1/2 cup shredded Parmesan cheese Add to list
Preheat oven to 350° F.
In a large bowl, whisk together eggs, milk, salt and pepper.
In a medium cast-iron or ovenproof skillet, heat olive oil over medium heat. Add leeks and sauté until they begin to soften, 5 to 8 minutes. Toss in salmon and spinach; stir gently to combine and wilt spinach.
Pour egg mixture over the leeks and salmon, stirring to combine. Allow to cook, without stirring, for 3 to 4 minutes. Sprinkle Parmesan over the top of the eggs and gently push the cheese into the mixture so it is submerged.
Place the skillet in the oven and bake until nicely browned and puffed, about 20 minutes. Cut into wedges to serve.
Each serving: 250 cal, 16g fat (5g sat), 305mg chol, 580mg sodium, 7g carb, 1g fiber, 2g sugars, 20g protein