Salmon and Sun-Dried Tomato Frittata

Salmon and Sun-Dried Tomato Frittata

Omelettes, or frittatas, as they call them in Italy, bring everyone to the table on a weekend morning. You can add any ingredients you like to a frittata. If you have a a bit of salmon left from dinner, don’t fret. Just grab a saucepan and re-heat it with eggs. Mixed with sundried tomatoes and balsamic, this breakfast has quite a kick!

Salmon and Sun-Dried Tomato Frittata with Balsamic Vinegar

2 servings

Salmon and Sun-Dried Tomato Frittata with Balsamic Vinegar

Yields: 4 servings | Serving Size: 1/4 of the frittata | Calories: 173 | Total Fat: 11 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 180 mg | Sodium: 65 mg | Carbohydrates: 6 g | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 13 g | SmartPoints: 5

Ingredients

  • 4 eggs
  • Salt & pepper to taste
  • 2 teaspoons extra-virgin olive oil
  • 1/2 onion, chopped
  • 4 ounces salmon (fresh or leftovers can even work), chopped
  • 2 sun-dried tomatoes, chopped
  • 1 teaspoon balsamic vinegar
  • 2 chives for garnish, chopped (optional)

Directions

In a bowl, whisk the four eggs lightly then season with salt and pepper. Set aside.

Over medium heat, in a saucepan with extra virgin olive oil, sauté the onions until tender, about 4 minutes. Add the salmon and cook three minutes.

Add the sun dried tomatoes and eggs. When the bottom part is cooked, flip the frittata to cook the other side. Before serving, drizzle with balsamic vinegar. Garnish with chives if using.

http://skinnyms.com/salmon-and-sun-dried-tomato-frittata-with-balsamic-vinegar/

More fantastic recipes for breakfast or brunch:

Slow Cooker Spinach and Mozzarella Frittata

Deviled Eggs

10 Healthy Brunch Ideas

5 Warm Breakfasts to Start Your Day

7 Power Breakfasts

Pita Pocket Breakfast Sandwich

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