Salmon & Shiitake Frittata

More labor-intensive than a tuna sandwich, this frittata, made with quality canned salmon (like Trader Joe's Red Salmon, a canned sockeye) and organic canned corn (like John Cope's), is worth the extra minutes.<p>
Salmon & Shiitake Frittata

Ingredients

5 dried shiitake mushrooms
2 tablespoons olive oil
1 small onion, thinly sliced
1 7.5-ounce can of wild salmon
½ cup canned corn kernels
Salt and pepper, to taste
3 eggs
6 egg whites
¼ cup skim milk
¼ teaspoon salt
¼ teaspoon black pepper
Cilantro, roughly chopped

Nutrition Facts

Per serving: 265 calories, 14 g fat (3 g saturated), 12 g carbohydrates, 21 g protein, 2 g fiber, 400 mg sodium (17% Daily Value).

Read more Healthy Recipes.

Directions

  1. Preheat oven to 350°F.

  2. Place mushrooms in a small bowl; pour 1 cup boiling water over mushrooms. Let soak for at least 10 minutes. Thinly slice.

  3. Heat oil in a 10-inch nonstick or cast-iron skillet. Sauté onions until softened, about 3 minutes.

  4. Add salmon, corn, and mushrooms; mix to break up salmon chunks and to blend all. Season with salt and pepper to taste.

  5. Lightly beat eggs, egg whites, milk, salt, and pepper. Pour evenly into skillet.

  6. When bottom and edges begin to set, about 2 minutes, lift edges with spatula and tilt pan to allow liquid to run underneath.

  7. Once top of frittata is no longer runny, transfer skillet to oven. Bake until top is set, about 10 minutes.

  8. Run spatula around edges to loosen; invert onto serving platter. Garnish with cilantro.