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Southwest Salmon Frittata


Today's robust frittata recipe comes to us courtesy Chef Kathy Casey: known as Seattle's “Cocktail and Culinary Diva,” she pens the monthly “Dishing” column for The Seattle Times.

Chef Casey is an accomplished food writer who authored Pacific Northwest: The Beautiful Cookbook, a Julia Child Cookbook Awards nominee, and co-authored Star Palate and Best Places Seattle Cookbook. Her most recent volumes are Dishing with Kathy Casey, and Kathy Casey Cooks Favorites.


Southwest Salmon Frittata

Prep time about 15 minutes
Serves 6‒8

2 cans (7.5 oz each) traditional-pack sockeye salmon or 2 cans (6.5 oz each) skinless-boneless sockeye salmon
8 large eggs
2 teaspoons minced fresh garlic
1 tablespoon taco seasoning, divided
1 tablespoon organic extra virgin olive or macadamia nut oil
1/2 cup thinly sliced onion
1 cup sliced mushrooms
1/2 cup diced roasted peppers, divided
1 cup sliced cooked red potatoes (about 3 potatoes)
3/4 cup shredded pepper jack cheese

Garnishes: salsa, fat-free sour cream, sliced green onions

  • Preheat oven to 425 F. Drain salmon and discard skin and bones (if any).

  • 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. Sauté 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.


Nutrients per serving: 324 calories, 19 g total fat, 7 g saturated fat, 54% calories from fat, 302 mg cholesterol, 26 g protein, 11 g carbohydrate, .8 g fiber, 668 mg sodium, 333 mg calcium and 1.3 g omega-3 fatty acids.


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