Salmon Frittata

• 1 Tablespoon Butter
• 7-1/2 ounces, weight Canned Salmon (Smoked Salmon Would Also Be Awesome)
• 6 whole Eggs
• 1 teaspoon Salt
• 1 teaspoon Dill
• 1 teaspoon Garlic Powder
• 1 bunch Finely Chopped Green Onions
• 4 ounces, weight Softened Cream Cheese
• 3/4 cups Shredded Italian Cheese (fontina, Romano, Parmesan, Etc.)

1. Preheat oven to 375 F.
2. In a cast iron or oven proof deep skillet, melt 1 tablespoon butter over medium heat on the stovetop.
3. Drain liquid from the can of salmon and set aside for a moment.
4. Whisk eggs in a medium sized bowl. Then whisk in spices, onions, salmon and cream cheese, in that order to ensure even balance.
5. Pour the mixture into the skillet and cook without stirring for 8-10 minutes until the edges begin to firm and turn pastel yellow (timing may vary depending on the depth/width of your skillet).
6. Remove from heat, evenly sprinkle cheese over the top, and bake in the preheated oven for 10-15 minutes, or until frittata puffs up and cheese begins to turn brown.
7. Serve immediately and enjoy!
8. Notes:
9. This recipe can easily be customized to taste with asparagus, spinach, bacon, sausage, prosciutto, cheddar cheese, chorizo, etc.
10. For less calories leave out the cream cheese or substitute Neufchatel cheese (it is a lower fat cream cheese).

butter, eggs, salt, dill, garlic, green onions, cream cheese, italian cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/salmon-frittata/ (may not work)