Salmon, Arugula, and Feta Frittata
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
206 kcal
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Cuisine
Mediterranean
Salmon, Arugula, and Feta Frittata
Description
The recipe starts by sautéing thinly sliced red onion in olive oil until softened and lightly browned, adding a mild sweetness. Fresh baby arugula is added and wilted in the pan, bringing a peppery note and vibrant green color. Flaked cooked salmon provides a delicate fish flavor and moist texture, while crumbled feta cheese contributes creaminess and tang.
Beaten eggs seasoned with salt and pepper are mixed in, allowing ingredients to combine and begin setting. The skillet is then placed under a broiler to finish cooking the eggs, forming a firm but tender frittata with a golden, slightly crisp top. This method ensures even cooking and visually appealing coloring.
Served warm, the frittata can be a satisfying breakfast or brunch entree. The mix of salty feta, savory salmon, and crunchy arugula creates a balanced dish. Garnishing with fresh parsley adds herbal brightness if desired.
A note mentions that omitting feta adapts the recipe to paleo, Whole30, or dairy-free diets, making it versatile for dietary preferences.
Ingredients
- 2 tablespoons extra-virgin olive oil or butter
- 1/4 cup red onion thinly sliced
- 2 cups arugula packed, baby
- 4 oz. salmon flaked apart, cooked
- 4 oz. feta cheese chopped or crumbled
- 8 egg beaten
- kosher salt to taste
- black pepper to taste
- parsley for garnish (optional, fresh
Instructions
- Heat the olive oil (2 tablespoons) in a medium oven-safe skillet (such as a stainless steel or a well-seasoned cast iron skillet) over medium high heat.
- Sauté the sliced red onion (1/4 cup) in the oil until softened and starting to brown, about 3 minutes.
- Add the arugula (2 cups packed), season with salt and pepper to taste, and turn the heat down to medium. Stir until arugula has wilted, about 2 minutes.
- Stir in cooked salmon (4 oz.), feta (4 oz.), and 8 beaten eggs and season again with salt and pepper, if needed.
- Keep stirring for about one minute, until eggs begin to set a bit.
- Place under the broiler for 6-8 minutes, or until eggs have set and top of frittata is golden brown.
Notes
- To make this frittata paleo, Whole30, or dairy-free, omit the feta cheese without affecting the core flavors significantly.
- Season eggs and ingredients to taste; salt and pepper amounts can be adjusted based on preference.
- Use an oven-safe skillet that handles broiler heat safely to achieve even cooking and a golden top.
- Fresh parsley garnish is optional but adds a fresh herbal note to the finished dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 245mg | 82% |
| Sodium | 305mg | 13% |
| Potassium | 220mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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