Easy enough for a weeknight supper,a frittata also makes a satisfying weekend brunch. Eggs are an important source of high-quality protein. They are also a source of vitamins B12 and E, riboflavin and folate. For added calcium, mash the salmon bones finely - you won't even notice them. Serve with crusty whole wheat bread and Sautéed Spinach.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2003
Ingredients
Method
Brush oil over 9- or 10-inch (23 or 25 cm) nonstick ovenproof skillet; heat over medium heat. Add onion, garlic, potatoes and dill; cover and cook, stirring often, for 10 minutes. Add zucchini; cook until potatoes are almost tender, about 5 minutes.
Meanwhile, drain salmon and coarsely flake. In bowl, whisk together eggs, green onions, 3/4 cup (175 mL) of the cheese, milk, salt and pepper; mix in salmon. Pour into pan, stirring gently to combine.
Sprinkle with remaining cheese; cook over medium-low heat until bottom and side are firm yet top is still slightly runny, about 10 minutes. Broil until golden and set, 3 to 5 minutes. Slice into wedges.
Nutritional facts <b>Per serving:</b> about
- Sodium 827 mg
- Protein 33 g
- Calories 415.0
- Total fat 21 g
- Cholesterol 402 mg
- Saturated fat 8 g
- Total carbohydrate 24 g
%RDI
- Iron 16.0
- Folate 34.0
- Calcium 23.0
- Vitamin A 24.0
- Vitamin C 18.0
