Salmon and Spinach Breakfast Frittata
A fluffy Mediterranean-style frittata folding flaky salmon and tender spinach into golden eggs. Salmon and eggs together make it especially rich in vitamin B12, a nutrient that supports energy and red blood cell formation.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 3wholelarge eggs
- 80gcooked or canned salmon, flaked
- 60gfresh spinach
- 40gonion, finely chopped
- 1tbspextra-virgin olive oil
- 1pinchsalt
- 1pinchblack pepper
- 1tspfresh dill or parsley, chopped (optional)
Instructions
- 01
Crack the eggs into a bowl, season with salt and pepper, and whisk until smooth and slightly frothy.
- 02
Heat the olive oil in a small (about 18-20 cm) non-stick, oven-safe skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent.
- 03
Add the spinach and stir until just wilted, about 1 minute. Scatter the flaked salmon evenly over the top.
- 04
Pour the whisked eggs into the pan, tilting to spread them evenly. Cook undisturbed over medium-low heat for 4-5 minutes until the edges set.
- 05
Finish under a hot grill (broiler) for 3-4 minutes, or cover the pan and cook on low for 4-5 minutes, until the top is set and puffed.
- 06
Slide onto a plate, scatter with fresh dill or parsley, and serve warm.
Nutrition (per serving)
- Calories
- 480kcal
- Protein
- 36g
- Carbs
- 4.5g
- Fat
- 33g
- Fiber
- 1.5g
- Selenium
- 73mcg
- Zinc
- 2.5mg
- Iron
- 4.5mg
- B12
- 4.2mcg
- Iodine
- 85mcg
- Sodium
- 450mg
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