Tuesday, April 2, 2013

EASY SALMON FRITTATA



EASY SALMON FRITTATA
(calcium-rich canned red Alaskan salmon - sometimes labeled "sockeye salmon" loaded with healthy omega-3 fatty acids.) 
1 tablespoon olive oil, plus 1 teaspoon olive oil for the baking dish
1 cup water
1 pound Yukon Gold or red-skinned potatoes (about 4 medium sized), cut into 1/2 inch cubes (no need to peel)
1 large Vidalia or similar type of sweet onion, cut into 1/2 inch pieces
4 cloves garlic, coarsely chopped
1/2 teaspoon salt

8 eggs
14.75 ounce can of red Alaskan salmon, with skin and large bones removed
4 ounces sharp Cheddar cheese, cut into very small cubes (about 1/8 inch) or grated
1/2 cup (about 2 ounces) grated Parmesan cheese (other aged Italian cheese such as Romano or Asiago also work well)
1/4 teaspoon black pepper
1/4 teaspoon cayenne

Set the oven to 400°F.
Spread 1 teaspoon olive oil in a large ovenproof baking dish (8 x 12 inch rectangle or 10 x 14 inch oval).

Add the water and remaining 1 tablespoon olive oil to a large covered skillet and heat to a boil. Add the chopped potatoes, onions, and garlic. Cover, and cook at a simmer until the potatoes are barely tender - about 10 minutes. Most of the water will be absorbed. If necessary, stir once or twice to prevent sticking. Remove from heat, and let cool, uncovered, for a few minutes while you prepare the egg mixture.

Beat the eggs lightly with a fork in a large mixing bowl. Add the Cheddar cheese, half the Parmesan cheese, black pepper, and cayenne. Add the salmon, breaking it into small pieces. Stir well to mix all ingredients together. This will probably cause the salmon to break into even smaller pieces, which is fine.

Fold the potato mixture into the egg mixture, and stir again to combine. Pour into the baking dish, and scatter the remaining Parmesan cheese across the top.

Bake at 400°F until the eggs begin to set - about 10 minutes. Lower the heat to 325°F. Continue baking for another 20 - 25 minutes, until a knife inserted into the center comes out clean.
Let the casserole cool for 5 - 10 minutes. Cut into squares for serving. **sour cream,chives and dill make a wonderful side dip for this dish.

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