Salmon, Zucchini and Potato Frittata Salmon, Zucchini and Potato Frittata

Author: Canadian Living

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



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


  • Iron 16.0
  • Folate 34.0
  • Calcium 23.0
  • Vitamin A 24.0
  • Vitamin C 18.0
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Salmon, Zucchini and Potato Frittata