You say ‘frittata’, I say ‘fritayta’…let’s call the whole thing off! (Actually, I don’t know anyone who says ‘fritayta’ but the song seemed to fit…)
Anyway, here is an easy and nutritious workday recipe that I made last night, using a lot of ingredients we happened to have (and finally used that can of salmon I’ve had in the pantry!) This recipe is loaded with Omega 3’s!!
Salmon and Spinach Frittata
- 6 eggs (I used eggs fresh from a local farm for added nutrition, Omega 3s, and flavor)
- 1 can Wild Alaskan Sockeye salmon
- 1/2 cup coconut milk
- 1 small onion, diced
- 1 cup fresh spinach, chopped
- 1 clove garlic (or garlic powder)
- 2 tablespoons dill (fresh is always best, but dried will do)
- 1 small tomato, sliced
- 2 tablespoons olive oil
- 1 teaspoon ginger
- salt and pepper to taste
Preheat the oven to 350 degrees.
Beat the eggs in a bowl. Add the contents of the can of salmon to the bowl. Add the coconut milk, dill, and salt and pepper.
In a pan, heat olive oil. Saute diced onion, garlic and ginger for 4-5 minutes, until the onion turns translucent. Add the spinach and saute until the spinach cooks down, another 4-5 minutes. Place the spinach/onion mixture into the bottom of a greased pie pan or casserole dish. Pour the egg/salmon mixture on top of the spinach mixture in the pie pan/dish. Bake for about 30 minutes. Place the tomato slices on top of the frittata. Bake for another 20-30 minutes, until the eggs are set and slightly brown on top.
It’s almost my husband, Curt’s, birthday and he received a fruit basket from my parents as a birthday gift. Trying to use up some of this fruit, I decided to make an easy fruit salad as a side item for dinner. Here is the simple recipe:
- 1 apple, cut into chunks
- 1 pear, cut into chunks
- 1 orange, separated into slices, and each slice cut in half
- 1/4 cup orange juice for a little extra sweetness, and to keep the fruit from browning
Place all of the fruit pieces into a medium size bowl.
Fruit Salad Dressing:
- 1/2 cup Greek yogurt
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1/8 cup honey (I used orange blossom honey – also a gift from my mom)
- dash of cinnamin
Mix all ingredients together into a small bowl. Use as a topping to the fruit salad.
Enjoy and have a Happy Easter!!