If you're looking to feed your noggin, whip up this frittata for breakfast. Jump-start your day with eggs to improve concentration and attention, while the omega-3 fatty acids in salmon boost brain development and function. Frittatas keep well overnight, so save leftovers and enjoy this delicious dish whenever you please.
Recipe courtesy of Turner Broadcasting System
Save Recipe Print
Total:
45 min
Prep:
10 min
Inactive:
5 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
45 min
Prep:
10 min
Inactive:
5 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes. Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs. Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley.

Cook's Note

If your skillet is larger or smaller than 12 inches, adjust the cooking time accordingly. Larger skillets will require less cooking time and the frittata will be flatter.

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