Recipes

Recipe and photo by Stacy Petty

INGREDIENTS

2 tbsp butter

1/4 cup red onion thinly sliced

2 cups micro arugula

1 can gourmet chinook salmon, drained and flaked apart

4 oz feta cheese, crumbled

8 eggs, beaten

Sea salt to taste

Black pepper to taste

INSTRUCTIONS;

Heat the butter in a medium oven-safe skillet over medium heat. Add the red onion and cook until softened and starting to brown. Add the arugula, season with salt and pepper to taste. Stir in salmon, feta, and 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. I love to serve this with extra micro arugula for garnish and some sweet tomatoes. Perfect for breakfast and yet satisfying enough for dinner too!