Southwestern Brunch Frittata

• 1 small bell pepper, cored chopped
• 12 cup chopped onion
• 1 garlic clove, peeled minced
• 1 (14 3/4 ounce) canalaska salmon, drained, chunked
• 6 eggs
• 13 cup milk
• 2 teaspoons taco seasoning
• 13 cup shredded cheddar cheese or 13 cup monterey jack cheese
• 1 12 cups salsa, homestyle recipe (mild)

1. Heat oven to 400F
2. Spray-coat a 10-inch non-stick pan.
3. Stir in bell pepper, onions, and garlic; saute two minutes over medium heat.
4. Add salmon.
5. Beat together eggs, milk or water, and seasoning; pour over vegetables in pan.
6. Cook eggs over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes.
7. Sprinkle with cheese.
8. Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary.
9. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center.
10. Cut into wedges; serve each slice with 1/4 cup salsa.

bell pepper, onion, garlic, canalaska salmon, eggs, milk, taco, cheddar cheese, salsa

Taken from www.food.com/recipe/southwestern-brunch-frittata-210765 (may not work)