Serve this Mexican-seasoned
salmon, bell pepper, egg and cheese 'oven omelet' for brunch
or supper.
Mexi-Salmon
Breakfast Bake
- 1 1/2 cups fresh or
frozen sweet bell pepper strips
7 large eggs
1/2 cup water
1 1/2 teaspoons Mexican seasonings
1 (14.75-ounce) can Alaska salmon, drained and chunked
1 cup shredded colby-jack or Mexican cheese blend - divided
use
- Preheat oven to 400°F
(205°C). Spray a 9-inch baking dish with vegetable cooking
spray.
- Microwave peppers on HIGH
on microwave-safe plate (frozen peppers; 2 to 3 minutes; fresh
peppers: 1 to 2 minutes). Drain or pat dry peppers. Transfer
peppers to baking dish.
- Beat together eggs, water
and seasoning. Stir in salmon and 3/4 cup cheese. Pour egg mixture
over peppers. Top with remaining 1/4 cup cheese.
- Bake 18 to 20 minutes,
until puffed and golden.
Makes 6 servings.
Hash Brown Variation: Omit
peppers, substituting 2 cups thawed hash browns. Proceed with
recipe as directed, baking for 20 minutes.
Recipe and photograph provided
courtesy of Alaska
Seafood Marketing Institute.
