Salmon Brunch Frittata
8 ounces asparagus tips (rinsed)
1. Cut asparagus into bite-size pieces. Remove skin from salmon (and discard); cut salmon into bite-size pieces. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place butter in pan; swirl to coat. Add potatoes, onions, asparagus, and seasoned salt; cover and cook 5 minutes, stirring often, until potatoes begin to brown. Add salmon; cover and cook 4–5 more minutes, stirring often, until potatoes are tender and browned.
3. Pour eggs evenly over potato mixture and then sprinkle with cheese and tarragon (do not stir); cover and reduce to low. Cook 8–10 minutes, without stirring, until eggs are puffy and bottom is golden. Serve.
CALORIES (per 1/4 recipe) 323kcal; FAT 17g; CHOL 37mg; SODIUM 986mg; CARB 16g; FIBER 2g; PROTEIN 27g; VIT A 40%; VIT C 18%; CALC 34%; IRON 14%
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Recipe Version eggs0010-b