Serve this tasty southwestern-style
salmon frittata for brunch or dinner.
Alaska
Brunch Frittata
- 1 small bell pepper, cored
and chopped
1/2 cup chopped onion
1 clove garlic, finely minced
1 (14.75-ounce) can Alaska salmon, drained and chunked
6 large eggs
1/3 cup milk or water
2 teaspoons Mexican, Taco or Fajita seasoning
1/3 cup shredded cheddar or Monterey Jack cheese
1 1/2 cups ORTEGA Salsa - Homestyle Recipe (Mild)
- Heat oven to 400°F
(205°C). Spray-coat a 10-inch non-stick pan. Stir in bell
pepper, onions, and garlic; sauté two minutes over medium
heat. Add salmon. Beat together eggs, milk or water, and seasoning;
pour over vegetables in pan. Cook eggs over medium-low heat,
omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle
with cheese. Transfer pan to oven about 5-inches from heat, covering
handle with foil if necessary.
- Bake an additional 5 minutes,
or until frittata is puffy and eggs are firm in the center. Cut
into wedges; serve each slice with 1/4 cup salsa.
Makes 6 servings.
Recipe and photograph provided courtesy of Alaska Seafood Marketing
Institute.
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