Smoked Salmon and Veggie Frittata

Hey there, how is your week going so far? Mine is great, I have gotten a couple nights of good sleep and have been eating really well! We did really good grocery shopping over the weekend, going in with a list/plan for once, and prepped everything we could on Sunday. I am in charge of prepping dinner most nights of the week since I am home and I have no problem with that! I love cooking 🙂

One of the easy on hand meals I prepped for us was a frittata. I received a cast iron pan for Christmas and couldn’t wait to break it out and a frittata was perfect to use it for. I actually received two pans for christmas, one 4 in round and one 8 in round. I used the 8 in round pan for this recipe so that there was enough for lunches a couple days this week, we just pair it with leftover quinoa salad, and other veggies. My mom packs her food to take into work with her, she has busy days and doesn’t get out of the office for lunch plus it saves a ton of money, and I usually workout between breakfast and lunch and want something quick to refuel with when I get home. This is perfect!

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Smoked Salmon and Veggie Frittata:

Ingredients:
-8 large eggs, scrambled
-1 10oz package frozen spinach, thawed and drained (can also wilt fresh spinach)
-1 cup of cooked mushrooms
-1 pepper, any color chopped
-4-5 pieces of smoked salmon, chopped
-cajun spice

Directions:
1. Preheat oven to 350 F.
2. Cook mushrooms in sautee pan until tender, cook spinach if using fresh or thaw frozen and drain before use.
3. In a large bowl scramble eggs until completely mixed. Add mushrooms, chopped pepper, and smoked salmon pieces and stir in bowl.
4. Melt/heat oil in frittata pan over medium heat.
5. Spread 1/2 of spinach in pan, then pour 1/2 egg mixture on top. Repeat- add last of spinach then spread egg mixture on top. Sprinkle cajun spice on top.
5. Let cook on stove top for 5 minutes before transferring to oven for 25- 30 minutes, until edges start to brown and center looks cooked.
6. Use hot pads to remove from oven and let it cool before cutting and eating!

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It is really good and has so much good nutrients in it. A good dose of protein, multiple vegetables, and a great taste! Hope you like it if you try it out! Any deep pan would work too, it does not have to be a cast iron.

Any one else make frittatas? Favorite add-ins?

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