The best part about making salmon for dinner is having leftovers to make this amazing frittata for breakfast the next morning!
This frittata is easy to make and so delicious. This recipe serves 4. What you need:
- 1 medium onion, diced
- 1 red (or any color) bell pepper, seeded and diced
- Mushrooms, diced (I used one giant mushroom)
- Any other veggies you have on hand that you want to use up--spinach would be great, also broccoli, asparagus...whatever you have. I had a few red potatoes also left over from dinner so I threw those in. We don't eat many carbs so this was a splurge, but they were really good in this dish!
- Salmon, about 6 oz. (pre-cooked, or you could sub. a little smoked salmon)
- 4 eggs
- 2 tblsp. milk
- olive oil, salt and pepper
- fresh herbs for garnish (totally optional)
- creamy lemon/garlic/dill sauce (optional, but delish--see recipe below)
Pre-heat oven to 400 degrees. Heat a medium oven-proof skillet on med/high with enough olive oil to just coat the bottom. Saute onions, peppers and mushrooms until onions are translucent and peppers and mushrooms have softened up a bit. Season well with salt and pepper. I added my potatoes toward the end of this to heat them up but not break them up too much.
Reduce heat to medium. Gently break the salmon up into small chunks and distribute among the veggies...don't stir it much after this or you risk pulverizing your beautiful fish into unrecognizable bits.
Break 4 eggs into a separate bowl, add a little milk (about 2 tblsp.) and whisk vigorously until well-combined. Pour egg mixture over veggies and salmon in skillet. Season again with salt and pepper.
Cook mixture until eggs just start to set, gently moving mixture around to let the runny parts have contact with the hot skillet...kind of like you would do if you were making a giant omelette. When eggs have start to set, transfer the skillet to your hot oven...
Shut the door, and let the magic happen...the eggs will become light and fluffy and start to brown a bit around the edges--depending on your oven this will take about 5-10 minutes but just watch it. Be CAREFUL taking it out of the oven...remember that handle is HOT! It should look like this when you take it out.
I snipped some fresh chives on top as a garnish but you could use whatever you have on hand, or skip this entirely. Let the frittata sit for a minute or two before cutting into it, then simply cut it into 4 wedges, plate, and serve! I had some sauce leftover from the night before which really put this frittata over the top (recipe below), but you could eat it as is, or with a small dollop of sour cream. Enjoy!
Creamy garlic/lemon/dill sauce:
- 1/2 c. plain greek yogurt
- 1/2 c. mayonnaise (light or regular)
- 2 tblsp. minced garlic
- 2-3 tblsp. lemon juice
- 1 tblsp. dried dill weed
- salt, to taste