1 small bell pepper, cored, chopped
1/2 cup chopped onion
1 garlic clove, peeled, minced
1 can salmon - (14 3/4 oz), drained, chunked
6 eggs
1/3 cup nonfat milk or water
2 teaspoons Mexican, Taco or Fajita seasoning
1/3 cup shredded cheddar or Monterey Jack cheese
1 1/2 cups Ortega salsa - homestyle recipe (mild)

Recipe Directions
1. Heat oven to 400 degrees. Spray-coat a 10-inch non-stick pan. Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat. Add salmon.

2. Beat together eggs, milk or water, and seasoning; pour over vegetables in pan. Cook eggs over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle with cheese.

3. Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center.

4. Cut into wedges; serve each slice with 1/4 cup salsa.

5. This recipe yields 6 servings.

This entry was posted on Thursday, September 29th, 2005 at 4:20 pm and is filed under Breakfast Casseroles. You can leave a response, or trackback from your own site.