Salmon, Zucchini and Potato Frittata

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	415415 cal
pro	33 g33g pro
total fat	21 g21g total fat
sat. fat	8 g8g sat. fat
carb	24 g24g carb
fibre	2 g2g fibre
chol	402 mg402mg chol
sodium	827 mg827mg sodium
% RDI:	-
calcium	2323 calcium
iron	1616 iron
vit A	2424 vit A
vit C	1818 vit C
folate	3434 folate

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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.

Ingredients

2 tsp canola oil 2 2tsp tspcanola oil
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
2 large potatoes , peeled and cubed2 2large potatoes, peeled and cubed
1 tbsp chopped fresh dill 1 1tbsp tbspchopped fresh dill
1 zucchini , chopped1 1zucchinizucchinis, chopped
1 1can can(7.5 oz/213 G) red sockeye salmon
8 eggs 8 8eggeggs
2 green onions , chopped2 2green oniongreen onions, chopped
1 cup shredded light Havarti 1 1cup cupshredded light havarti or Danbo Cheese
1/4 cup milk 1/4 1/4cup cupmilk
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

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.

Additional information :

Side Dish Savvy
Sautéed Spinach:
Trim 2 bags (10 oz/284 g each) fresh spinach; wash and spin dry. In Dutch oven, heat 1 tbsp (15 mL) canola oil over medium-high heat. Add 2 cloves garlic, minced, and pinch each cayenne pepper and salt. Add spinach; saut?ntil wilted, 2 minutes.

Makes 4 servings.

Per serving: about 61 cal, 4 g pro, 4 g total fat (trace sat. fat), 5 g carb, 3 g fibre, 0 mg chol, 88 mg sodium. % RDI: 16% calcium, 32% iron, 103% vit A, 22% vit C, 83% folate.

Source : Canadian Living Magazine: February 2003