SALMON SHEET-PAN FRITTATA
The easiest frittata that can be made ahead for a quick weekday breakfast on the go or a slow weekend brunch using Blue Harbors Wild Pink Salmon.
Ingredients
- 1 tbsp olive oil
- 5 scallions sliced thin
- 2 leeks washed and sliced thin
- 2 cups fresh spinach
- 12 eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cans Blue Harbor Wild Pink Salmon drained
- 1/4 cup fresh dill
- 1/4 cup goat cheese crumbled
Instructions
- Preheat your oven to 375. Slice the scallions and leeks and add them to a pan with the olive oil. Sautee them until soft, about 5-7 minutes.
- Remove the leeks and scallions from the heat and add in the spinach. Move the spinach around in the warm leeks and scallions to wilt it. Set to the side.
- In a bowl, add the eggs, milk, salt, and pepper – whisk together well.
- Add the leek, scallion, and spinach mixture to the eggs and combine well.
- I used two 9 x 6-inch baking sheets, but you could also use a larger one. Cut a piece of parchment for the base of each pan. Spray with non-stick spray.
- Evenly pour the frittata mixture into each pan.
- Then, place the chunks of salmon throughout the frittata, dispersed evenly.
- Bake at 375 for 15-20 minutes (should be puffy, and edges should be slightly browned).
- Once the frittata is out of the oven, top it with fresh dill and crumbled goat cheese. The heat of the frittata should gently melt the goat cheese.
- Serve on a plate with micro greens and a wedge of lemon, and enjoy!
