Salmon-Spinach Frittata

Name: Salmon-Spinach Frittata
Ingredients: 1 tablespoon olive oil; 8 scallions, white and light green parts, thinly sliced; Salt and pepper; 5 ounces baby spinach, thick stems removed, leaves roughly chopped; 1 tablespoon chopped fresh dill or 1 tsp. dried dill; 8 large eggs, beaten; 1 4- to 6-oz. can wild-caught salmon, drained, skin and bones removed; 3 ounces cream cheese, cut into 1/2-inch pieces

8 ingredients

3 steps

Ingredients

1 tablespoon olive oil
8 scallions, white and light green parts, thinly sliced
Salt and pepper
5 ounces baby spinach, thick stems removed, leaves roughly chopped
1 tablespoon chopped fresh dill or 1 tsp. dried dill
8 large eggs, beaten
1 4- to 6-oz. can wild-caught salmon, drained, skin and bones removed
3 ounces cream cheese, cut into 1/2-inch pieces

Directions

1

Preheat oven to 425°F with rack in middle position. Warm oil in a 10-inch nonstick ovenproof skillet over medium heat. Add scallions, season with salt and saute until softened, about 1 minute. Add spinach and saute until wilted, about 2 minutes longer. Reduce heat to medium.
2

Whisk dill into eggs; season with salt and pepper. Pour egg mixture into skillet. Distribute salmon and cream cheese pieces evenly. Cook, without stirring, until mixture firms up around edges, 3 to 5 minutes.
3

Transfer skillet to oven and bake until frittata center is set, about 10 minutes. Serve hot or at room temperature.