Salmon Frittata With Spinach And Goat Cheese
- 1/2 whole Onion, Julienned
- 1 Tablespoon Olive Oil
- Salt And Pepper
- 3 whole Eggs (large)
- 1/4 cups Parmesan Cheese, Grated
- 1/2 cups Milk
- 2 ounces, weight Goat Cheese, Chunked Up
- 8 ounces, weight Salmon, Cubed
- 2 cups Fresh Spinach
- Preheat oven to 350 degrees and place a glass pie pan inside to heat up. Saute the onions in oil until translucent, seasoning with a pinch of salt and pepper. Don't season too much because the cheeses have their own salty goodness going on. Meanwhile, combine the eggs, parmesan cheese, and milk, and whisk vigorously until combined. Add the goat cheese and salmon to the mixture, mix, and set aside. Slightly wilt the spinach in the pan with the onions, remove the pie pan from the oven, and spray with olive oil. Spread the spinach mixture in the bottom of the hot pie pan, pouring the salmon/eggs mixture over the top. Place in the oven for 40 - 45 minutes, until the eggs are firm and the salmon is done.
onion, olive oil, salt, eggs, ubc, milk, cheese, weight salmon, fresh spinach
Taken from tastykitchen.com/recipes/breakfastbrunch/salmon-frittata-with-spinach-and-goat-cheese/ (may not work)