Salmon Spinach Frittata
Salmon Frittata recipe
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
beaten |
|
| 1 | pint |
cottage cheese
nonfat |
*
|
| 2 | cups |
swiss cheese
shredded |
|
| 10 | ounces |
spinach
thawed and drained |
|
| 1 | teaspoon |
basil
dried |
*
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 15 ½ | ounces |
canned salmon
alaskan |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
beaten |
|
| 473 | ml |
cottage cheese
nonfat |
*
|
| 473 | ml |
swiss cheese
shredded |
|
| 289 | ml/g |
spinach
thawed and drained |
|
| 5 | ml |
basil
dried |
*
|
| 0.6 | ml |
cayenne pepper
|
|
| 448 | ml/g |
canned salmon
alaskan |
|
Directions
Drain and flake salmon.
Spray 9 x 13-inch baking pan with non-stick vegetable coating.
Combine flaked salmon with remaining ingredients and pour into prepared baking pan.
Bake at 375℉ (190℃) for 30 minutes, or until frittata is set.
