Salmon and Spinach Frittata for Dinner
A hearty salmon-and-spinach frittata that's an easy one-pan dinner, naturally rich in vitamin B12 from both salmon and eggs to support everyday nutrition.
- Prep
- 8 min
- Cook
- 17 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 3wholelarge eggs
- 80gcooked or canned salmon, flaked (drained)
- 60gfresh baby spinach
- 50gyellow onion, thinly sliced
- 1tbspextra-virgin olive oil
- 1tbspchopped fresh dill (or parsley)
- 0.25tspsalt
- 1pinchblack pepper
- 1squeezefresh lemon juice
Instructions
- 01
Preheat your oven's broiler (grill) to high, or preheat oven to 200C/400F. In a bowl, beat the 3 eggs with the salt, black pepper, and chopped dill until well combined.
- 02
Heat the olive oil in a small (about 20cm/8in) oven-safe nonstick or cast-iron skillet over medium heat. Add the sliced onion and cook, stirring, for 4-5 minutes until soft and lightly golden.
- 03
Add the spinach and cook for 1-2 minutes, stirring, just until wilted. Scatter the flaked salmon evenly over the top and add a squeeze of lemon juice.
- 04
Pour the beaten eggs over everything, tilting the pan so the egg spreads evenly. Cook undisturbed over medium-low heat for 4-5 minutes until the edges set and the bottom is golden.
- 05
Transfer the skillet to the oven (or under the broiler) for 4-6 minutes, until the top is set and lightly puffed. Watch closely if broiling.
- 06
Slide the frittata onto a plate, sprinkle with extra dill, and serve warm.
Nutrition (per serving)
- Calories
- 495kcal
- Protein
- 37g
- Carbs
- 6g
- Fat
- 27g
- Fiber
- 1.5g
- Selenium
- 74mcg
- Zinc
- 2.2mg
- Iron
- 4.5mg
- B12
- 4.2mcg
- Iodine
- 75mcg
- Sodium
- 750mg
More recipe collections
Plan similar thyroid-friendly meals
These links are generated from this recipe’s meal type, dietary filters, and nutrient emphasis. They are educational meal-planning paths, not medical treatment recommendations.