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>
Ingredients5 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
6 egg whites
¼ cup skim milk
¼ teaspoon salt
¼ teaspoon black pepper
Cilantro, roughly chopped
Nutrition FactsPer serving: 265 calories, 14 g fat (3 g saturated), 12 g carbohydrates, 21 g protein, 2 g fiber, 400 mg sodium (17% Daily Value).
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- Preheat oven to 350°F.
- Place mushrooms in a small bowl; pour 1 cup boiling water over mushrooms. Let soak for at least 10 minutes. Thinly slice.
- Heat oil in a 10-inch nonstick or cast-iron skillet. Sauté onions until softened, about 3 minutes.
- Add salmon, corn, and mushrooms; mix to break up salmon chunks and to blend all. Season with salt and pepper to taste.
- Lightly beat eggs, egg whites, milk, salt, and pepper. Pour evenly into skillet.
- When bottom and edges begin to set, about 2 minutes, lift edges with spatula and tilt pan to allow liquid to run underneath.
- Once top of frittata is no longer runny, transfer skillet to oven. Bake until top is set, about 10 minutes.
- Run spatula around edges to loosen; invert onto serving platter. Garnish with cilantro.