A couple of days ago, I was hungry for brunch. Having not been to the grocery for more than a week, fresh ingredients were sparse. There I was at the pantry hoping for some inspiration when this can of salmon that’s been hanging out on the shelf caught my eye.
I remembered buying it to make a spicy salmon dip with cream cheese. But I’ve since stopped eating cream cheese. So here the can of salmon sat, all dressed up and no recipe to jump into. I eat canned tuna often, but canned salmon isn’t the same. Standing there, I remembered riding my bike years ago to a local cafe for their Special – a beautifully poached salmon-with-eggs breakfast. Inspired and hungry I grabbed the salmon and tried what turned out to be a happy experiment: The Salmon Frittata.
Frittata Fun
2T Butter or Ghee
2 Shallots
5 eggs
1/4 cup sundried tomatoes, with oil
1/2 cup artichoke hearts
6oz Alaskan Pink Salmon
Salt
Pepper
Dice up the shallots while you melt the butter over low heat in a small pan.
Once the butter is melted, add the shallots and cook until tender, about 4 minutes.
Meanwhile, de-shell the eggs into a medium mixing bowl.
Add the sundried tomatoes. I buy them already julienned with olive oil and herbs. I include the oil and herbs for flavor.
Add the artichoke hearts. I drain them but keep the herbs.
Flake the salmon with a fork, then add it to the bowl.
Use a fork or whisk and whip it all up!
Pour all the goodness into the pan with the shallots.
Add salt and pepper on top to taste. Put a lid on it, and slide it into the oven at 325°F.
Bake for 25 minutes, or until the center is firm. It’s simple and delicious.
Slice and enjoy!
