Mediterranean Salmon ‘n’ Tomato Cups
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Salmon Spinach Frittata
Serves8
Prep Time15 min
cook Time
30 min
Time to Table45 min
A definite hit, especially for entertaining large groups. Serve alongside breads and fruit for a scrumptious, wholesome brunch!
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USED IN THIS RECIPE
Ingredients
2 cans Clover Leaf Low Sodium Pink Salmon, drained and flaked (remove skin & bones as desired)
667 mL liquid eggs
1 container (500 g) fat-free cottage cheese
1 (284 g) package frozen chopped spinach, thawed and drained
1 tsp dried basil
1/8 tsp cayenne pepper
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat oven to 375°F. Prepare 9 x 13 inch baking dish with non-stick vegetable spray coating.
- Combine salmon, eggs, cottage cheese, spinach, basil, and cayenne pepper.
- Pour mixture into prepared baking pan. Bake for 30 minutes or until frittata is set.
Tips:
- Low Sodium Sockeye Salmon can be used in place of Low Sodium Pink Salmon.
- Fresh basil and spinach may be used instead of the dried and frozen varieties.
- 12 large eggs may be used in place of the liquid eggs.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 160 | |
| Fat | 2g | 3% |
| Saturated Fat | 0.5g | |
| Trans Fat | 0g | |
| Saturated + Trans | 3% | |
| Omega-3 Polyunsaturates | 0.8g | |
| Omega-6 Polyunsaturates | 0.5g | |
| Cholesterol | 40 mg | |
| Sodium | 490 mg | 20% |
| Carbohydrate | 6g | 2% |
| Fibre | 0g | |
| Sugar | 4g | |
| Protein | 27g | |
| Vitamin A | 35% | |
| Calcium | 20% | |
| Iron | 15% |
Claims per serving
| Low in Fat | Low in Saturated Fat |
| Excellent source of Vitamin A | Good source of Calcium |
| Good source of Iron |
