Broccoli, Salmon And Cottage Cheese Frittata
This nutritious frittata combines the protein-packed goodness of salmon and cottage cheese with the vibrant flavor of broccoli. Perfect for breakfast or brunch, this dish is easy to make and can be served either warm or cold.
Equipment
- 1 oven-safe skillet 10-12 inches
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 spatula
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup broccoli florets
- 1 cup cooked salmon, flaked (about 1 medium fillet)
- ½ cup grated cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- to taste fresh herbs (like dill or parsley for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Add broccoli florets and sauté for about 5 minutes until they are tender and bright green.
- In a mixing bowl, whisk together eggs, cottage cheese, salt, pepper, and garlic powder until well combined.
- Add the flaked salmon and sautéed broccoli to the egg mixture, stirring gently to combine.
- Pour the egg mixture back into the skillet over the broccoli and salmon evenly. Sprinkle the grated cheese on top.
- Cook on the stove for about 5 minutes, or until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until the center is set and the top is lightly golden.
- Remove from the oven and allow it to cool slightly before slicing into wedges.
- Garnish with fresh herbs, if desired, and serve warm or at room temperature.
Notes
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the microwave.
This frittata can be customized by adding other vegetables or ingredients of your choice.
For a gluten-free option, ensure all ingredients, especially the cheese, are gluten-free.