Salmon and Spinach Frittata | MyFitnessPal

One method to make a filet of salmon feed extra individuals is to place it on this frittata. Spinach tints the eggy filling, with clean Greek yogurt and a dollop of Dijon mustard. Getting a dose of omega-3 fatty acids in your first meal is a good way to start out the day (1).

Energetic time: quarter-hour | Whole time: 55 minutes

Salmon and Spinach Frittata

Elements

• Cooking spray
• 3 massive eggs
• 6 massive egg whites
• 1/2 tsp salt
• 2 cups (60g) recent spinach
• 5 1/3 oz. (150g) nonfat plain Greek yogurt
• 1 tbsp Dijon mustard
• 1/2 cup (30g) recent parsley, chopped
• 1/2 tsp black pepper
• 4 oz. (113g) salmon, skinned and lower into bite-sized items

Instructions

Preheat the oven to 375°F (190°C). Coat a 9-inch (23cm) deep-dish pie pan generously with cooking spray and put aside.

In a blender or meals processor, mix the eggs, egg whites, salt, spinach, Greek yogurt, and Dijon mustard. Course of till utterly clean and the combination is a uniform pale inexperienced coloration. Stir within the parsley and black pepper by hand — don’t mix it in, as stirring preserves its recent taste and provides seen flecks of coloration to the completed frittata.

Prepare the salmon items in a good single layer over the underside of the ready pie pan. Pour the egg combination slowly and evenly over the salmon and clean the highest with a spatula.

Bake for 45–50 minutes, or till the middle is puffed, set, and not jiggles when the pan is gently shaken. To substantiate the salmon is absolutely cooked, insert an instant-read thermometer into a chunk of salmon — it ought to register 145°F (63°C).

Switch to a wire rack and let cool for a minimum of 10 minutes earlier than chopping — this enables the frittata to set so the parts maintain their form cleanly. Reduce into 4 wedges and serve heat or at room temperature.

The frittata will hold tightly lined within the fridge for as much as 3 days.

Serves: 4 | Serving Dimension: 1 wedge

Vitamin (per serving): Energy: 169; Whole Fats: 8g; Saturated Fats: 2g; Monounsaturated Fats: 3g; Polyunsaturated Fats: 2g; Ldl cholesterol: 156mg; Sodium: 571mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 2g; Protein: 20g

Vitamin Bonus: Vitamin D: 31%; Calcium: 9%; Iron: 8%; Potassium: 351mg; Vitamin A: 106%; Vitamin C: 17%

Initially printed: September 19, 2019; Up to date July 2026