g SALMON SPINACH FRITTATA - Big Horn Olive Oil Company
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SALMON SPINACH FRITTATA

3 TBS. BIG HORN BASIL OLIVE OIL

1 RED ONION, CHOPPED

2 CUPS FRESH BABY SPINACH

1 CUP COOKED SALMON

1 TSP. DILL

1 TSP. SEA SALT

1 TSP. WHITE PEPPER

8 LARGE EGGS, LIGHTLY BEATEN

¼ CUP GRUYERE CHEESE, SHREDDED

WARM OLIVE OIL OVER MEDIUM HEAT IN A 10-INCH ROD IRON SKILLET. ADD ONIONS AND COOK, STIRRING OFTEN, UNTIL SOFTENED, ABOUT 5 MINUTES. ADD SPINACH AND SALMON; SEASON WITH DILL, SALT AND PEPPER. SAUTÉ UNTIL HEATED THROUGH.

PREHEAT BROILER TO LOW AND SET AN OVEN RACK ABOUT 5 INCHES FROM HEAT SOURCE. POUR EGGS INTO SKILLET AND STIR BRIEFLY TO DISTRIBUTE VEGETABLES AND SALMON. REDUCE HEAT TO LOW AND COOK ABOUT 7 MINUTES. SPRINKLE WITH CHEESE.

PLACE SKILLET UNDER BROILER; COOK UNTIL TOP IS GOLDEN BROWN; ABOUT 7 MINUTES. COOL ON STOVE IN PAN ABOUT 5 MINUTES. ENJOY!