I do really love this for my breakfast. My mom used to cook this for me:
1 small bell pepper, cored and chopped
1/2 cup chopped onion
1 clove garlic, finely minced
1 (14.75-ounce) can Alaska salmon, drained and chunked
6 large eggs
1/3 cup 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)
1. Heat oven to 400°F (205°C). Spray-coat a 10-inch non-stick pan. Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat. Add salmon. 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. Transfer pan to oven about 5-inches from heat, covering handle with foil if necessary.
2. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center. Cut
1 small bell pepper, cored and chopped
1/2 cup chopped onion
1 clove garlic, finely minced
1 (14.75-ounce) can Alaska salmon, drained and chunked
6 large eggs
1/3 cup 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)
1. Heat oven to 400°F (205°C). Spray-coat a 10-inch non-stick pan. Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat. Add salmon. 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. Transfer pan to oven about 5-inches from heat, covering handle with foil if necessary.
2. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center. Cut
