Smoked Salmon Frittata with Pesto

Ingredients:

16oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

1 red bell pepper, seeded and chopped

1/2 cup of chopped onion (about 1/4 of a medium onion)

8oz sliced mushrooms (white button or Crimini work well)

2 cloves garlic, minced (can sub 1/2 teaspoon of garlic powder)

1/4 cup sliced black olives (optional)

8 eggs, whisked

1/3 cup low fat or skim milk

3 tablespoons prepared pesto sauce (recommend getting a refrigerated pesto)

5oz crumbled goat cheese like Feta, can go up to 8oz if you want it extra cheesy

Salt & Pepper to taste

Vegetable oil or cooking spray

Procedure:

Preheat oven to 400 degrees Fahrenheit.

Add vegetable oil to the skillet and heat over medium high heat.

Once hot, add in mushrooms, bell pepper, and onion and sauté until onions are starting to become translucent.

Add in garlic and heat through for 1-2 minutes.

Remove vegetables from the pan and set aside.

Wipe out the pan with a paper towel and either spray with cooking spray or coat with vegetable oil.

Return pan to heat, then add in salmon, olives, and vegetables.  

Whisk together eggs, milk, pesto, and salt if desired.

Pour egg mixture over salmon and vegetables.

Reduce heat to medium low and cook, like an omelet, until the sides are set, about 4-5 minutes.

Sprinkle goat cheese onto the egg mixture and transfer the pan to the oven, covering the handle with foil if needed.

Bake 8-10 minutes or until frittata is fluffy and the eggs are firm in the middle.

Remove from the oven and let stand for 1-2 minutes.  CAUTION: Pan will be very hot!

Cut into wedges and serve immediately.