Salmon Frittata For Two

Mid May is when we start getting the Alaska wild caught catch of various types of salmon.  I love salmon, and I love fresh, wild caught fish.  I bought my first King Salmon, and the filet was huge.  We had one dinner, and leftovers for breakfast, lunch, and one more dinner.  This is my breakfast creation but it would work for lunch or dinner as well.  Hubby loved the flavors so much he was actually making sounds of satisfaction as he wolfed down the last bites.  I of course, chewed small bites slowly.  LOL

Ingredients:

• 2 ounces cooked salmon flaked or chopped
• 2 ounces Trader Joe’s lite mozzarella cheese shreds
• 1 egg
• 4 egg whites
• 1 tablespoon chopped fresh sweet onion
• 1 handful of power greens (baby spinach, kale, and chard) chopped
• Coconut oil spray (think Pam or Trader Joe’s brands)
• Lemon pepper (if desired)

Directions:

1. Spray a 10 inch skillet liberally bottom and sides with coconut oil spray (nothing sticks to coconut oil)
2. Heat skillet to medium
3. Add chopped onion and chopped greens and cook slowly, stirring until onions become translucent
4. Add salmon to warm
5. Beat egg and egg whites together with one or two twists of lemon pepper (I use Trader Joe’s- I like the blend) if desired
6. Add eggs to the warmed pan
7. As eggs begin to set, cover the pan to allow top to begin cooking as well
8. Check often, this takes about 3-4 minutes at most and when eggs are almost set add the shredded cheese, cover again for another minutes
9. When cheese is melted slide the frittata onto a plate, cut in half and enjoy

Nutrition:  Makes 2 servings, each with approximately

• 170 calories and
• 22.5 grams protein