Prep: 15 Mins Cook: 11 Mins

Alaska Brunch Frittata


  • 1 small bell pepper, cored and chopped
  • 1/2 cup chopped onion
  • 1 clove garlic, peeled and minced
  • 1 can (14.75-oz.) Alaska salmon, drained and chunked
  • 6 eggs
  • 1/3 cup nonfat milk or water
  • 2 tsps. Mexican, Taco or Fajita seasoning
  • 1/3 cup shredded cheddar or Monterey Jack cheese
  • 1 1/2 cup ORTEGA Salsa - Homestyle Recipe (Mild)


Heat oven to 400°F. Spray-coat a 10-inch non-stick pan. Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat. Add salmon. Beat together eggs, milk or water, and seasoning; pour over vegetables in pan. Cook eggs over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle with cheese. Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center. Cut into wedges; serve each slice with 1/4 cup salsa.

Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.