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Salmon Spinach Frittata Recipe
Ingredients
- 2 cans Clover Leaf Low Sodium Pink Salmon, drained and flaked (remove skin & bones as desired)
- 667 m Lliquid eggs
- 1 container (500 g) fat-free cottage cheese
- 1 (284 g) package frozen chopped spinach, thawed and drained
- 1 tsp dried basil
- 1/8 tsp cayenne pepper
| PREP TIME 15m |
COOK TIME 30m |
TOTAL TIME 45m |
YIELD 8 |
|---|
Instructions
- Preheat oven to 375°F.
- Prepare 9 x 13 inch baking dish with non-stick vegetable spray coating.
- Combine salmon, eggs, cottage cheese, spinach, basil, and cayenne pepper.
- Pour mixture into prepared baking pan.
- Bake for 30 minutes or until frittata is set.
-
Tips:
-
Low Sodium Sockeye Salmon can be used in place of Low Sodium Pink Salmon.
-
Fresh basil and spinach may be used instead of the dried and frozen varieties.
-
12 large eggs may be used in place of the liquid eggs.
A recipe from Clover Leaf
2020-12-01
https://www.flyers-on-line.com/data/recipes/8249/salmon-spinach-frittata.jpg
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PREP TIME
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COOK TIME
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TOTAL TIME
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Betty Crocker
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