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Salmon and Spinach Frittata
Nb persons: 4
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| 1/2 tablespoon | olive oil |
| 2 cups | baby spinach, packed, about 3 ounces |
| Freshly ground pepper | |
| 5 large | eggs, omega-3 |
| 4-6 ounces | salmon, cooked and flaked |
| 1 teaspoon | chopped fresh dill |
| 1/4 cup | crumbled reduced fat feta cheese |
Heat the olive oil in a 10 inch nonstick skillet over medium heat. Add the spinach and cook, stirring frequently, 3 to 4 minutes. Season with pepper and remove from the heat to cool. Whisk together the eggs, salmon, feta cheese, dill, and the cooked spinach in a bowl.
Preheat the broiler. pour the mixture back into the skillet, flatten evenly with a spatula, and cook over medium heat. Lift up the cooked egg around the edges using a spatula and tilt the skillet to allow uncooked egg to flow underneath. Cook until the bottom turns golden brown and the egg is neraly set, about 8 minutes.
Place the skillet under the broiler. Broil until the top of the frittata turns golden brown, 1 to 2 minutes. Slice and serve.
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