Recipe developed by Ryan and Sara Hall for the Alaska Seafood Marketing Institute
| 1 red bell pepper, cored, seeded and chopped | |
| 1/2 cup chopped onion | |
| 8 oz. sliced mushrooms | |
| 2 cloves garlic, minced or 1/2 tsp garlic powder | |
| 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional-pack Alaska Salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked | |
| 1/4 cup sliced black olives (optional) | |
| 8 eggs | |
| 1/3 cup low-fat or skim milk | |
| 3 Tbsp. prepared pesto sauce | |
| 5 to 8 oz. crumbled goat cheese | |
| Cooking spray |
This Alaska Salmon Pesto Frittata is an easy way to start your weekend or weekday brunch. With creamy goat cheese, tasty salmon and lots of veggies this seafood dish is sure to satisfy.
| 1. | Preheat oven to 400°F. |
| 2. | Coat a very large (10 to 12-inch) deep nonstick, oven-proof skillet with cooking spray. |
| 3. | Over medium-high heat, add and sauté bell pepper, onion, mushrooms and garlic. |
| 4. | Remove vegetables from pan to a bowl. Wipe out pan with a paper towel, then spray pan generously with cooking spray. |
| 5. | Return vegetables to pan; sprinkle on salmon and olives. |
| 6. | Beat together eggs, milk, pesto and salt. |
| 7. | Pour over vegetables in pan, cook over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. |
| 8. | Sprinkle on goat cheese and Transfer pan to center of oven, covering handle with foil, if necessary. |
| 9. | Bake an additional 8 to 10 minutes or until frittata is puffy and eggs are firm in the center. |
| 10. | Let stand 1 to 2 minutes before cutting into wedges. Serve immediately. |
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