Spinach & Salmon Frittata

Makes 4 to 5 Servings




1 tablespoon olive oil

One 6 ounce bag prewashed baby spinach (about 4 packed cups)

6 large eggs

6 ounces cooked salmon, coarsely chopped (Hint: use leftover Baked Salmon)

1/2 cup crumbled feta cheese

1 teaspoon fresh chopped dill

Black pepper




Preheat the broiler. Heat the oil in a 12-inch nonstick skillet over medium heat.  Add the spinach and cook, stirring frequently, until wilted, 4 to 5 minutes. Whisk together the eggs, salmon, cheese, dill, and cooked spinach in a bowl. Pour the mixture back into the skillet, flatten evenly with a spatula, and cook over medium heat. Lift up the cooked egg around the edges using a spatula and tilt the skillet to allow raw egg to flow underneath. Cook until the bottom turns golden brown, about 6 minutes. Place the skillet under the broiler (if the handle is plastic, wrap in aluminum foil or slide the frittata carefully onto a large baking sheet). Broil until the top turns golden brown, 2 to 3 minutes. Season with pepper to taste, slice, and serve.


Nutrition Information per Serving


250 calories, 15g fat, 5g saturated fat, 410mg sodium, 7g carbohydrates, 2g fiber, 22g protein, 35% vitamin A, 15% calcium, 20% iron

To prevent cross-contamination, use two non-porous plastic cutting boards, one for raw meats and the other for fruits, vegetables and other ready-to-eat foods. Clean cutting boards thoroughly after each use. To save on clean-up time, try the new disposable plastic cutting sheets.    » more
Cross-contamination can occur when juices from raw meat, fish or poultry come in contact with other foods. At the checkout counter, pack your meat, fish and poultry in a separate plastic shopping bag so the juices can't leak and contaminate other foods during the drive home. Also, check to see if your grocer collects used plastic shopping bags for recycling.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
Receive the latest plastics news and information » sign up