Smoked Salmon and Red Pepper Frittata
Smoked Salmon and Red Pepper Frittata
INGREDIENTS
Eggs, lightly beaten 8 eggs
Crumbled feta cheese ¾ cup
Italian seasoning 1 teaspoon
Black pepper, freshly ground ¼ teaspoon
Non-stick cooking spray as needed
Red onion, small dice ½ cup
Garlic, minced 2 cloves
Baby spinach 4 cups
Mini red sweet peppers, thinly sliced ½ cup
LET'S GET COOKING!
Preheat broiler. In a bowl combine eggs, feta cheese, Italian seasoning and black pepper.
Coat an unheated large cast-iron or broiler-proof non-stick skillet with cooking spray. Preheat skillet over medium heat. Add onion and garlic. Cook about 4 minutes over medium heat or until onion is just tender, stirring occasionally. Stir in spinach; cook 1 minute more or until wilted.
Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around the edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until mixture is almost set. Sprinkle roasted red sweet peppers and salmon on top.
Place skillet under broiler 4 to 5 inches from heat. Broil about 2 minutes or until just set. Let stand 1 minute. Cut into wedges.