• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 15


A good start with your day. Brain food! I need as much as I can get!


  • 1 (7.1-oz.) Skinless & Boneless Pink Salmon Pouch
  • 1 1/2 cups diced tomatoes
  • 1 1/2 cups diced zucchini
  • 1/2 cup diced onion
  • 1 teaspoon fresh minced garlic
  • 1/8 teaspoon dry oregano leaves
  • 1 pinch dried basil (two pinches fresh)
  • 1/8 teaspoon dried thyme
  • 4 medium egg whites, beaten to soft peaks
  • 1 medium egg yolk, beaten
  • 1 Tablespoon olive oil


  • In a medium-size skillet, heat oil until hot.
  • Saute tomatoes, onion, zucchini and garlic until vegetables are crisp-tender; reduce heat.
  • Add Chicken of the Sea® Salmon into frying pan and stir gently.
  • Meanwhile, fold egg yolk into egg whites until well blended.
  • Add to skillet.
  • Evenly spread egg batter over vegetable mixture and mix together in pan.
  • Sprinkle oregano, basil and thyme over egg mixture.
  • Cover and cook over Low heat for five minutes or until fritatta is firm and evenly puffed; shaking the pan occasionally to loosen from edges.
  • Serve when the frittata looks firm and evenly puffed.
  • Cut into four wedges and serve immediately.

Categories: Breakfast  Omelet/Frittatas 
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