Salmon & Shiitake Frittata
More labor-intensive than a tuna
sandwich, this frittata, made
with superior canned salmon
(like Trader Joe's Red Salmon,
a canned sockeye) and organic
canned blah (like John Cope's), is
worth the added minutes.
Ingredients
5 broiled shiitake mushrooms
2 tablespoons olive oil
1 baby onion, agilely sliced
1 7.5-ounce can of agrarian salmon
½ cup canned blah kernels
Salt and pepper, to taste
3 eggs
6 egg whites
¼ cup brush milk
¼ teaspoon salt
¼ teaspoon atramentous pepper
Cilantro, almost chopped
Directions
- Preheat oven to 350°F.
- Place mushrooms in a small
bowl; cascade 1 cup baking water
over mushrooms. Let absorb for at
least 10 minutes. Agilely slice.
- Heat oil in a 10-inch nonstick
or cast-iron skillet. Sauté onions
until softened, about 3 minutes.
- Add salmon, corn, and mushrooms;
mix to breach up salmon
chunks and to alloy all. Season
with alkali and pepper to taste.
- Lightly exhausted eggs, egg whites,
milk, salt, and pepper. Pour
evenly into skillet.
- When basal and edges
begin to set, about 2 minutes,
lift edges with spatula and
tilt pan to acquiesce aqueous to run
underneath.
- Once top of frittata is no
longer runny, alteration skillet
to oven. Bake until top is set,
about 10 minutes.
- Run spatula about edges to
loosen; alter assimilate confined platter.
Garnish with cilantro.
Nutrition Facts
Per serving: 265 calories, 14 g
fat (3 g saturated), 12 g carbohydrates,
21 g protein, 2 g fiber, 400
mg sodium (17% Daily Value).