Salmon Frittata

4.0/5 rating (6 votes)
Salmon Frittata

As part of my Cook Once Meals All Week series on Better Connecticut this salmon recipe works great with cooked chicken.  If you don’t have cooked salmon then use smoked salmon for this delicious recipe.  If you are making for brunch, lunch or dinner top with an arugula or Mediterranean salad (just include capers).

Enjoy this healthy and Paleo Recipes!

Thank you City Fish for the amazing salmon!



  • 12 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil, plus more
  • 1 cup yellow or red onion, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1 teaspoon dried oregano
  • 1 cup baby spinach
  • 1 cup cooked salmon, chopped
  • 2 teaspoons capers


  1. Preheat oven to 350 degrees.

  2. In a large bowl add eggs, salt and pepper then whisk well.

  3. Heat a large ovenproof sauté pan over medium-high heat.  Add in olive oil then add in onion and bell pepper for about 2 minutes.  Add in oregano and spinach to cook for another minute.

  4. Remove from the vegetables from the pan and into a bowl.

  5. Add a little more olive oil and bush the entire bottom and edges of the pan and reduce the temperature to medium.

  6. Add the vegetables back into the pan then add the chopped up salmon.

  7. Pour in the eggs and mix around with a wooden spoon or spatula to evenly distribute the vegetables.

  8. Let the mixture cook for about 4 minutes without touching to allow the frittata to form.

  9. Take a rubber spatula and rub around the edges of the frittata and check to see that the bottom is starting to brown.

  10. Transfer pan to the oven and let bake for 10-12 minutes or until the top is firm.

  11. Let cool for about 5 minutes then slice into wedges.

  12. Serve with capers and enjoy.

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