Nitrate & Nitrite Free Salmon & Dill Frittata
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Learn more →Ingredients
4 servings
- 8 large eggs
- ¼ cup water
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 3 scallions, green tops only, thinly sliced
- 2 cups baby spinach, roughly chopped
- 6 oz cooked salmon, flaked into bite-sized pieces
- 3 tbsp fresh dill, roughly chopped
- 3 oz fresh mozzarella, torn into small pieces
For serving
- 1 tbsp fresh dill sprigs, for serving (optional)
Instructions
- 1
Position an oven rack in the upper-middle position and preheat the broiler to high. In a mixing bowl, whisk together the eggs, water, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
- 2
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and bright green, about 1–2 minutes.
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