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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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ALASKA BRUNCH FRITTATA This recipe came from an estate sale. I obtained it when I purchased the family collection from the O'Connor Estate in Lubbock, Texas in 1991. Ingredients:
1 small bell pepper cored and chopped |
1/2 cup chopped red onion |
1 garlic clove peeled and minced |
14-3/4 ounce can salmon drained and chunked |
6 eggs |
1/3 cup milk |
2 teaspoons taco seasoning |
1/3 cup shredded cheddar cheese |
1-1/2 cups salsa |
Directions:
1. Heat oven to 400 then spray skillet with nonstick cooking spray.
2. Stir in bell pepper, onions and garlic then sauté two minutes over medium heat and add salmon.
3. Beat together eggs, milk and seasoning then pour over vegetables in pan.
4. Cook eggs over medium low heat omelet style until sides are set about 5 minutes.
5. Sprinkle with cheese then transfer pan to oven 5” from heat.
6. Bake an additional 5 minutes then cut into wedges and serve each slice with 1/4 cup salsa.
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