Brunch Recipe Idea: Salmon and Red Potato Frittata Recipe

We try to add heart healthy fish to our meals at least twice a week—and this is not always easy for me since I am not a huge fish fan.  I manage to sub in grilled salmon or a lean white fish for dinner or lunch—but, this was my first attempt at a breakfast or brunch, fish dish!  I took a few of my favorite ingredients from our Pretzel Crusted Fish Cakes--and turned it into a breakfast recipe.  The salmon flavor is noticeable—especially if you use canned salmon--so it certainly isn’t a brunch recipe for non-fish lovers.  My husband and youngest daughter love seafood in any form, so this was a huge hit with them.

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Ingredients for a Salmon and Red Potato Frittata

2 tsp. Olive Oil or melted Coconut Oil, divided

1 c. Red Potatoes, with skin, thinly sliced

¼ c. Water

1 Medium Yellow Onion, diced or 1/3 c. Red Onion, diced

1 c. Fresh Mushrooms, Chopped

1 Handful Baby Spinach Leaves, stems removed

6 oz. Cooked Salmon (I use either leftover salmon—grilled without seasoning or canned salmon with skin/bones removed)

½ c. Shredded White/Yellow Cheddar Cheese Blend or a Sharp Yellow Cheddar 

5 Eggs, lightly beaten or an equivalent amount in Egg Whites or Egg Substitute

¼ tsp. Sea Salt

1/8 tsp. Ground White or Black Pepper

1 tsp.Dill Weed

2 Tbsp.Horseradish Sauce

2 Tbsp.Dijon Mustard

Instructions for a Salmon and Red Potato Frittata

Prepare the Oven and the Frittata Pan.  Preheat the oven to 350 F.  Cover the handle of a 10-inch, nonstick skillet with aluminum foil.

Prepare the Vegetables.  I like to saute any frittata or quiche vegetables before baking the final frittata.  I prefer fully cooked vegetables —and not crisp ones in such dishes.  You can certainly skip this step if you prefer crisp-tender vegetables.  Brush a small non-stick skillet with cooking oil and heat until hot.  Add the onions—and cook for 3-4 minutes.  Add the mushrooms and cook until the mushrooms soften, slightly.  Add the spinach and saute for an additional minute or two—or until the spinach wilts.  Set aside.

Prepare the Red Potatoes.  Brush a 10-Inch skillet with 1 tsp. oil and heat until hot. Layer the potato slices evenly into the pan.  Fry for 3-5 minutes over medium heat, turn and spread out evenly again, and fry for another 3 minutes on the other side.  Add ¼ c. Water to pan, cover with a lid and steam until the potatoes are tender.

Prepare the Egg Mixture.  Into a small mixing bowl, beat the eggs or egg substitute, salt, pepper, dill, horseradish sauce, and mustard until fully combined.

Build the Salmon and Red Potato Frittata.  Sprinkle the salmon over the red potatoes—directly in the prepared skillet.  Top with the sautéed vegetables and the shredded cheese.  Pour the egg mixture evenly over the salmon, veggie and cheese layers.

Bake and Serve.  Bake at 350 F for about 30 minutes or until the eggs are set in the center and the top is lightly browned.  Slice into wedges and serve with whole grain toast and citrus fruit or a citrus based fruit salad.