Photo: Erik Putz
Leftover salmon burger finds a new life inside of this quick and easy frittata, which can be served warm or cool.
1/4 cup sour cream
6 eggs, beaten
1/2 tsp salt
freshly ground black pepper
2 tbsp unsalted butter
1 cup onion, chopped
2 cups baby spinach
1 1/4 cups salmon burger, crumbled
1 tbsp fresh dill, chopped
Preheat oven to 400F.
Place sour cream in a medium bowl and whisk in eggs until just combined. Season with salt and pepper.
Heat butter in an 8 to 9-in. ovenproof non-stick pan. Add onion and sauté over medium heat for 5 min or until lightly golden. Add spinach and sauté for 2 min or until wilted. Pour over egg mixture. Crumble in salmon and sprinkle in dill. Cook for 2 min or until frittata has begun to set. Transfer to the oven and bake for 7 to 9 min or until eggs are fully set.
Calories 314, Protein 19g, Carbohydrates 7g, Fat 23g, Fibre 1g, Sodium 591mg.
Excellent source of vitamin A.
Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners