University of Illinois Extension

Salmon & Cheddar Frittata

1 T butter (or 2 tsp olive oil)
1 shallot (or small yellow onion), finely chopped
4 large eggs
¼ c milk
2 oz salmon (remove skin if present)*
½ c shredded cheddar cheese
Seasonings, as desired**
Non-stick skillet with oven-proof handle

Preheat oven to 350oF.  Whisk eggs and milk together.  Add salmon, cheese, and seasonings to mix.
Heat skillet over medium heat to melt butter.  Briefly sauté onion to near translucent.  Distribute onions evenly over pan surface and then slowly add egg mixture.  Reduce heat to medium-low and cook gently, until edges are slightly firm (~5 min).
Transfer to oven to finish cooking.  Cook until top is gently set (~10-12 min).  Serves 2.

*choice of salmon:  canned or smoked; wild smoked is 4x higher in vitamin D than farmed salmon.
**seasonings:  canned—1 tsp salt, ¼ tsp pepper, 1 tsp dried basil.
smoked— ¼ tsp pepper, 1 tsp dried basil

Nutritional Information: Servings: 2, Amount/Serving: Calories 417, Total Fat 32g, Sat. Fat 16g, Cholesterol 522mg, Sodium 1008mg, Total carbohydrates 2g, Sugars 2g, Dietary Fiber <1g, Protein 30g, Calcium 410mg, Vitamin D 84 IU.