Salmon and Sun-Dried Tomato Frittata

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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

A frittata worth remembering, this recipe is just the thing to start your weekend off right.
Course: Breakfast
Cuisine: Italian
Keyword: Diabetic-Friendly, Gluten-Free, Keto, Quick and Easy
Servings: 4 people
Calories: 150kcal

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Serving: 0.25frittata | Calories: 150kcal | Carbohydrates: 3g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 176mg | Sodium: 213mg | Sugar: 1g
SmartPoints (Freestyle): 4

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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