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SERVES: 7 | ACTIVE TIME: 15 MIN
INGREDIENTS
- 1 Tbsp olive oil
- 12 eggs
- 6 oz skinless salmon filet, finely diced (ask the fish counter folks to dice it for you!)
- 1/2 cup crumbed goat cheese
- 1 cup chopped asparagus
- 1 large white onion, diced
- 1 tsp balsamic vinegar
- 7 apples (to eat with your frittata 🙂)
PREPARATION
- Preheat oven to 350°F with the rack in the upper third of oven.
- Saute veggies: Heat the olive oil in an ovenproof skillet over medium-high Add the onion and let brown, ~3 min. Add 1 tsp balsamic vinegar, continue to brown for ~2-3 min until onions start to soften, then add the asparagus + salmon. Continue cooking another ~ 3-5 min., until veggies are soft, and salmon cooked. Remove from heat.
- Eggs: In a large bowl, whisk together the eggs with 1/2 cup crumbled goat cheese.
- If using an oven safe skillet (like cast iron) to bake frittata, pour egg mixture over the veggies in the skillet. If baking in a pie pan, stir veggie-salmon mix into eggs, then pour entire batter into greased pie pan.
- Bake in oven until set, ~30-35 minutes. Enjoy one slice each morning this week with one apple.
Like this recipe? Try another frittata recipe next time!
