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!
