Smoked Salmon Frittata with Zucchini, Spinach and Goat Cheese

Ingredients

• Egg

  Whole, fresh eggs

  6 large or 300g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Italian Seasoning

  McCormick

  1 tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Spinach

  Raw

  1 ½ cup or 45g

• Garlic

  Raw

  3 clove or 9g

• Chinook salmon

  Fish, smoked

  3 ½ oz or 99g

• Goat cheese

  Soft type

  3 oz or 85g

Directions

1. Preheat the oven to 400°F.
2. In a bowl, whisk together the eggs, milk, Italian seasoning, and cream. Season with salt and pepper to taste, then set aside.
3. Slice the zucchini into 1/4-inch pieces. Rinse and dry the spinach, removing any thick stalks if necessary. Finely chop the garlic.
4. Heat olive oil in an oven-proof frying pan over medium-high heat. Add the zucchini and cook for 3 minutes until tender and slightly browned.
5. Add the spinach and garlic, cooking for an additional 30 seconds.
6. Pour the egg mixture over the vegetables in the pan, stir gently, and cook for about 2 minutes without stirring.
7. Remove from heat, add the salmon and goat cheese, then transfer the pan to the oven. Bake for about 10 minutes until the eggs are set.
8. Check if the frittata is ready by shaking the pan slightly; it should be set and not jiggly.
9. Serve and enjoy!

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