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
- 4 eggs large
- salt and pepper to taste
- 2 teaspoons extra virgin olive oil
- 1/2 onion chopped
- 4 ounces wild-caught salmon fresh or leftovers can even work, chopped
- 2 sun-dried tomatoes chopped
- 1 teaspoon balsamic vinegar no sugar or caramel color added
- 2 chives chopped, for garnish (optional)
- 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.
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