Alaska Brunch Frittata Recipe

• 1 sm bell pepper cored, minced
• 1/2 c. minced onion
• 1 x garlic clove peeled, chopped
• 1 can Alaska salmon - (14 3/4 ounce) liquid removed, chunked
• 6 x Large eggs
• 1/3 c. nonfat lowfat milk or possibly water
• 2 tsp Mexican, Taco or possibly Fajita seasoning
• 1/3 c. shredded cheddar or possibly Monterey Jack cheese
• 11/2 c. Ortega salsa - homestyle recipe (mild)

1. Heat oven to 400 degrees.
2. Spray-coat a 10-inch non-stick pan.
3. Stir in bell pepper, onions, and garlic; saute/fry two min over medium heat.
4. Add in salmon.
5. Beat together Large eggs, lowfat milk or possibly water, and seasoning; pour over vegetables in pan.
6. Cook Large eggs over medium-low heat, omelet-style, till sides are set, about 4 to 5 min.
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 min, or possibly till frittata is puffy and Large eggs are hard in the center.
10. Cut into wedges; serve each slice with 1/4 c. salsa.
11. This recipe yields 6 servings.

bell pepper, onion, garlic, salmon, eggs, nonfat lowfat milk, taco, cheddar, recipe

Taken from cookeatshare.com/recipes/alaska-brunch-frittata-62924 (may not work)