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Add a photoServings: 6
Ingredients
- 1 sm bell pepper cored, minced
- 1/2 c. minced onion
- 1 x garlic clove peeled, chopped
- 1 can Alaska salmon - (14 3/4 ounce) liquid removed, chunked
- 6 x Large eggs
- 1/3 c. nonfat lowfat milk or possibly water
- 2 tsp Mexican, Taco or possibly Fajita seasoning
- 1/3 c. shredded cheddar or possibly Monterey Jack cheese
- 11/2 c. Ortega salsa - homestyle recipe (mild)
Directions
- Heat oven to 400 degrees. Spray-coat a 10-inch non-stick pan. Stir in bell pepper, onions, and garlic; saute/fry two min over medium heat. Add in salmon.
- Beat together Large eggs, lowfat milk or possibly water, and seasoning; pour over vegetables in pan. Cook Large eggs over medium-low heat, omelet-style, till sides are set, about 4 to 5 min. Sprinkle with cheese.
- Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary. Bake an additional 5 min, or possibly till frittata is puffy and Large eggs are hard in the center.
- Cut into wedges; serve each slice with 1/4 c. salsa.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 98 | 34% |
| Total Fat 10.98g | 14% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 266mg | 89% |
| Sodium 1387mg | 58% |
| Potassium 1015mg | 29% |
| Total Carbs 18.19g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.04g | 1% |
| Protein 29.85g | 48% |
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