I threw this frittata together with some ingredients I had on hand. I’ve made it three times now, just because it’s so good. It’s also yummy cold the next day, topped with salsa.
David ate a turkey frittata I made, but the salmon and goat cheese version scares him. He won’t even try it. He’s missing out, because this is so much better than the turkey, which wasn’t really that great. I have to remember, though–not everyone likes salmon and goat cheese. (How could you not?)
Anyway, this is quite yummy, and I’ll be making it over and over again. Even if I have to eat it alone!
Salmon and Goat Cheese Frittata
8 free range eggs, beaten
1 6-oz. can wild Alaskan salmon, flaked
1-2 tablespoons fresh goat cheese, crumbled
8 black olives, halved
1 large tomato or a handful of cherry tomatoes, chopped
a thin slice of onion
1 clove garlic, chopped
1/4 tsp freshly ground black pepper
1/4 tsp oregano or other fresh herbs
dash cayenne pepper
2 tablespoons nutritional yeast (or sub Parmesan)
Preheat oven to 375 degrees (400 at high altitudes) and grease a round cake pan. Mix together all ingredients except nutritional yeast. Pour into pan and sprinkle with nutritional yeast. Bake about 25 minutes or until firm.
This picture was taken after I ate half of it, in one day. Uh-huh.