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


  • 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.


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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