Salmon And Spinach Frittata

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  • 6 ounce Smoked Salmon
  • 2 tablespoon Olive Oil - garlic infused
  • 1.5 cup Fresh Spinach
  • 8 Eggs
  • 1 teaspoon Sea Salt
  • 0.5 teaspoon Black Pepper
  • 7 fluid ounce Sour Cream - lactose free
  • 4 Tomatoes - sundried tomatoes,chopped
  • 1 Lemon - cut in wedges
  • Take the skin off the salmon and shred it. Set aside.
  • In an oven proof medium sized skillet, heat over medium heat and add the oil. Add the spinach and wilt for 1 minute.
  • In a medium sized bowl, whisk the eggs, salt and pepper and sour cream together. Fold in the salmon and sun dried tomatoes. Add the egg mixture to the wilted spinach.
  • Push the eggs around a little, until they start to set at the bottom of the pan. Turn the heat to low and cook for 12 minutes, until set (except for the very top).
  • Transfer to the oven and broil on low, until the top is firm and slightly golden. This will only take a few minutes, so watch this carefully.
We recommend Green Valley brand lactose free sour cream.


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