Wild Salmon Frittata

Here’s my favorite wild salmon fritatta.  It’s a baked omelet with salmon and cheese and is perfect for dinner or breakfast.

Fritattas keep well, so consider packing it in your lunch box too.  Put in a little re-freeze gel pack and it will be fine until lunch. This recipe has all the vegetables, fats and protein you need, although you could serve with a salad too.  It’s a perfect meal.

I get all my canned Wild Salmon (and Sardines in real Olive Oil) from Vital Choice. Their products are incredible and sustainably sourced!

Wild Salmon Frittata

• Author: Beverly Meyer

Ingredients

Scale 1x2x3x

Coconut oil, ghee or bacon drippings

3/4 cups each, chopped or sliced onions and peppers

7 whole pasture-raised eggs

1/2 cup pure water

1 tsp. Italian Seasoning

2 cans (7.5 oz. each) Wild Red Salmon, drained and chunked

1 cup (4 oz.) shredded Cheddar or Jack cheese, divided (3/4 cup and 1/4 cup)

Instructions

1. • Preheat oven to 400°F.
2. • Coat a 9-inch baking dish lightly with oil or butter.  Sauté peppers and onions 6 to 8 minutes in oiled pan, until just beginning to soften. Put in baking dish.
3. • Beat together eggs, water and seasoning, then stir in salmon and 3/4 cup cheese. Pour over the peppers and onions. Top with remaining 1/4 cup cheese.
4. • Bake 18 to 20 minutes, until puffed and golden.