Salmon Tomatoes & Scallions Frittata

Frittata is one of the Family’s favorite for weekend brunch. I’ve made potato & bacon frittata, corned beef hash frittata and sometimes I used leftover meat or seafood from the night before as part of the filling.

Here’s a salmon tomatoes and scallions frittata from the leftover pan-fried salmon I made the other day.

Salmon Tomatoes & Scallions Frittata (Image © Dexie J Wharton)

INGREDIENTS:
leftover salmon fillet, flaked
7 eggs
1/4 cup of cream (or milk)
2 sprigs of scallions, chopped
1 large tomatoes, chopped
3 cloves of garlic, peeled and chopped finely
salt & pepper
shredded cheddar cheese
oil

Preheat the oven to 350°.

Sauté garlic, scallions, and tomatoes. Add the flakes of salmon, season with salt and pepper. Cook for about 5 minutes. Stirring occasionally.

Beat the eggs with cream or milk. Season with salt and pepper. Pour it over the salmon mixture. Gently incorporate egg onto the salmon mixture. Let it cook to set for about 3-5 minutes.

Sprinkle the cheese on top. Transfer the pan into the oven and cook it there until the eggs has set and been cook and the the cheese has melted.

Salmon Tomatoes & Scallions Frittata (Image © Dexie J Wharton)

Slice in triangles then serve. One slice is not going to be enough for one person, trust me. Use whatever leftovers you’ve got in your fridge to create delicious frittatas.