Salmon-mushroom frittata

 

Here’s an easy and flavorful dinner that will go great with either a salad or roasted vegetables. Some rustic bread on the side and you’re set. This would also make a fabulous brunch. Enjoy!

 Salmon-mushroom frittata

1 tablespoon olive oil

1 shallot, sliced

10 ounces mushrooms, sliced

1 14-ounce can pink salmon, drained and flaked

6 eggs, beaten

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup freshly chopped chives

1/4 cup soy parmiagianno cheese

In a large, heavy saute pan, heat the olive oil over medium high heat and saute the shallot and mushrooms until softened.

Meanwhile beat the eggs. Add the salt, pepper, and chives. Turn on oven to broil. Pour egg mixture over the saute and cook on stove for about 5-8 minutes, until the top begins to appear more firm. Sprinkle the soy cheese on top.

Place the saute (in the pan) about 5 inches from the broiler, with the pan handle sticking out of the oven (it’s okay to keep the oven door open for this step. Broil the frittata until the top gets golden. Remove (carefully) from the oven, cut and serve. Makes 4 servings.

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