Lemon Salmon Frittata
Our lemon salmon frittata recipe featuring our wild caught salmon, shiitake mushrooms, and fresh spinach is perfect for spring and summer.
Ingredients
- 1 (40 oz) packet Chicken of the Sea® Wild Caught Alaskan Pink Salmon
- ¼ c lemon juice
- 40 eggs, whisked
- 2 qt fresh spinach
- 1 ½ lb shiitake mushrooms, sliced
- ½ c ricotta cheese
- 1/3 c olive oil
- 2 ½ tsp red chili flakes
- ¼ c fresh dill, chopped
- 1 ¼ tsp salt
- 1 ¼ tsp pepper
Instructions
- Preheat oven to 375°F. Spray muffin pans with nonstick cooking spray.
- Combine lemon juice and salmon. Set aside.
- Heat olive oil on grill over medium heat. Sauté mushrooms for 2 minutes then add spinach and cook until wilted.
- Pour whisked eggs into large bowl with mushrooms and spinach. Add red chili flakes, salt, pepper, and dill and mix.
- Divide among muffin tins.
- Spoon dollops of ricotta and add salmon to each mini frittata.
- Carefully place pans uncovered into oven. Bake for 15 minutes until eggs have set.
- Garnish with fresh dill and red chili flakes and serve warm.
