Ingredients
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- drained and chunked
- 8 8 large eggs
- 2 teaspoons 2 teaspoons minced fresh garlic
- 1 Tablespoon 1 Tablespoon taco seasoning, divided
- 1 Tablespoon 1 Tablespoon vegetable oil
- 1/2 cup 1/2 cup thinly sliced onion
- 1 cup 1 cup sliced mushrooms
- 1/2 cup 1/2 cup diced roasted peppers, divided
- 1 cup 1 cup sliced cooked red potatoes (about 3 potatoes)
- 3/4 cup 3/4 cup shredded pepper jack cheese
- Garnishes: salsa, fat-free sour cream, sliced green onions
Servings:
Units:
Instructions
- Preheat oven to 425F. In a large bowl, whisk the eggs, garlic and 1-1/2 teaspoons taco seasoning until frothy.
- Heat a large (10-inch) nonstick oven-proof skillet over high heat, then add and heat the oil. Saut the onions and mushrooms for about 4 to
- 6 minutes, or until just getting soft. Add half of the roasted peppers and the potatoes. Sprinkle with the remaining 1-1/2 teaspoons taco
- seasoning, and stir around gently. Pour in the egg mixture. Reduce the heat and, as the eggs cook, quickly and gently push the outer edges
- towards the center with a spatula, letting the uncooked egg mixture run down underneath the cooked eggs. Continue until eggs are about half
- set. Do not stir.
- Scatter the drained salmon evenly over the frittata then sprinkle with the remaining roasted peppers and the cheese. Place pan in oven and
- bake until eggs are set and just puffy, about 6 minutes.
- Slice into wedges and serve directly from the pan. Serve topped with dollops of salsa and sour cream and garnish with a sprinkle of green
- onions.
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