Alaska Salmon Pesto Frittata
Recipe by Ryan and Sara Hall for the Alaska Seafood Marketing Institute
Prep Time: 25 Minutes | Cook Time: 15 Minutes
Omega-3 per serving: 1,170mg
Preheat oven to 400°F. Coat a very large (10 to 12-inch) deep nonstick, oven-proof skillet with cooking spray. Over medium-high heat, add and sauté bell pepper, onion, mushrooms and garlic. Remove vegetables from pan to a bowl. Wipe out pan with a paper towel, then spray pan generously with cooking spray. Return vegetables to pan; sprinkle on salmon and olives. Beat together eggs, milk, pesto and salt. Pour over vegetables in pan, cook over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle on goat cheese.
Transfer pan to center of oven, covering handle with foil, if necessary. Bake an additional 8 to 10 minutes or until frittata is puffy and eggs are firm in the center.
Let stand 1 to 2 minutes before cutting into wedges. Serve immediately.
Nutrients per serving (at 6 servings): 345 calories, 22g total fat, 7g saturated fat, 56% calories from fat, 287mg cholesterol, 31g protein, 5g carbohydrate, 1g fiber, 762mg sodium, 249mg calcium, 644 IU Vitamin D.