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.
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