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5
from 1 vote
Spinach Red Pepper Frittata
Spinach, red pepper and salmon make this frittata a scrumptious meal.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast, Brunch, Eggs
Cuisine:
American, Italian
Diet:
Diabetic, Gluten Free
Servings:
2
Calories:
392
kcal
Author:
Lois Carter Crawford
Ingredients
2
tablespoons
olive oil
¼
cup
chopped red bell pepper
¼
cup
chopped onion
1
cup
fresh baby spinach leaves
4
eggs
½
cup
milk
¼
cup
smoked salmon
¼
teaspoon
nutmeg
⅛
teaspoon
salt
⅛
teaspoon
freshly ground pepper
¼
cup
sliced kalamata or black olives
2
tablespoons
sour cream
2
tablespoons
grated Pecorino Romano cheese
Instructions
Using a 10-inch cast iron skillet, heat the oil over medium heat until hot.
Sauté onions and bell pepper until soft. Set aside.
Sauté spinach until it wilts. Set aside.
In a bowl whisk eggs until blended. Add milk and spices, mix, and pour the egg mixture into the well oiled cast iron skillet.
Spread the sautéd vegetables and shredded salmon over the egg mixture.
Cook over medium heat until the egg mixture is nearly set.
Place the skillet a couple of inches below the broiler element and broil until lightly browned, about 3-5 minutes.
Garnish with the olives.
Sprinkle with grated Romano cheese or serve with a dollop of sour cream.
Nutrition
Calories:
392
kcal
|
Carbohydrates:
9
g
|
Protein:
19
g
|
Fat:
32
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
0.04
g
|
Cholesterol:
351
mg
|
Sodium:
767
mg
|
Potassium:
424
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
2742
IU
|
Vitamin C:
30
mg
|
Calcium:
222
mg
|
Iron:
2
mg