How about an easy skillet frittata filled with healthy omega-3s from salmon, vitamins from kale, tomatoes, and onions, lots of protein, and those delicious Greek flavors I love from feta and kalamata olives? (Not sure what I’m talking about? Take a look at our recipe index and you will find it’s a tried-and-true flavor combo I use again and again.)
Then you’ll want to pin, bookmark and print out this recipe for Greek salmon and vegetable frittata! Especially with the yummy feta sauce that pretty much takes it over the top from your standard run-of-the-mill frittatas (and I love frittatas around here too – see said recipe index – so that’s saying something).
You all know that all the recipes on AOC are foods we actually eat, right? Everything I make we eat, usually again and again. It’s real food for real people around here – and this frittata is no exception. We all LOVED it, though salmon is my favorite seafood, so maybe I claimed a few more of the leftover slices than was “fair.” But who’s to say? I was the chef, so I’m thinking that calls for an extra lunchtime slice, don’t you?
The ingredients are pretty straightforward, with the Greek flavors coming from the addition of just a few olives, feta, tomatoes, and of course the cream feta sauce which I modeled after this yummy dip. I used about a pound of salmon for this recipe, to equal about 2 cups of flaked, cooked salmon. But you can use less, and I think canned salmon (a good quality brand that actually tastes like salmon) would be fine, too.
I actually bought a whole wild Alaska salmon that was on sale for a good price, but did not come with the often advertised “will cut and filet it free.” Never having bought a whole salmon before, I thought, “how hard can it be?” Um – stop laughing. Let’s just say I do not own a knife sharp enough to make steaks and my filets (even with the help of YouTube videos) came out thick and thin in all the wrong places. I ended up with a few useable filets and was left with a cut up salmon with lots of good meat left on the edges. So I baked it, flaked it, and used it in this frittata.
And good – sometimes great – things can happen when you’ve got something to use that you weren’t planning on, right?
Like this frittata which we will be making again and again, trust me.
You may be tempted to do without the feta sauce, since it’s another step, but I’m just going to go on record to say that it tastes amazing on this frittata. Use any feta dressing or dip (like the one I mentioned here or the homemade version) you have on hand to save time if you need to, but make sure to add it – you won’t be sorry.
- Creamy Feta Sauce:*
- ½ c. plain yogurt or sour cream
- 1-1/2 tsp. lemon juice
- ½ tsp. minced garlic
- ¼ tsp. salt
- ¼ tsp. onion powder
- ¼ tsp. dried dill (or 1 tsp. fresh)
- ⅛ tsp. black pepper
- 2-3 TB. buttermilk or milk (depends on thickness of yogurt/sour cream - start with 2 and increse to get a sauce-like consistency)
- ⅓ c. crumbled feta cheese
- 6 eggs
- ¼ c. milk or water
- ½ tsp. each salt and pepper (or to taste)
- ½ c. crumbled feta cheese
- 1 TB. olive oil
- 1 onion, chopped
- 3 c. chopped kale (about 6-7 leaves)
- 3 small paste (Roma) tomatoes, seeded & chopped**
- ¼ c. Kalamata olives, chopped
- 2 c. cooked, flaked salmon***
- chopped parsley for garnish, if desired
- Make sauce: Combine all ingredients except feta and whisk until smooth. Add feta cheese and let sit at room temperature while making frittata for flavors to mix.
- Make frittata: Whisk eggs with milk (or water), salt, and pepper in a medium bowl; gently stir in the feta and set aside.
- Heat 1 Tb. oil in a skillet over medium heat. Add onion and cook for 3 minutes. Add chopped kale and cook for another 5 minutes, stirring occasionally.
- Toss in the tomatoes, olives, and salmon and stir gently to incorporate. Pour the eggs evenly over the top of contents of skillet, making sure to cover all evenly. Do not stir. Cover the skillet and cook until the eggs are set around the edges and somewhat in the middle.
- While the eggs are cooking, turn on the oven broiler to preheat a bit.
- Using a thin spatula, lift the edges and tip the pan so the liquid egg from the middle runs to the edge and under the cooked egg. Continue all the way around the edge until most of the egg is cooked (or use the spatula to break through the center a bit in places to allow the uncooked egg to flow through).
- Put the pan under the broiler (covering the handle with foil if it is not metal). Let it broil 3-5 minutes or until all the egg is cooked and the top is browned.
- Sprinkle with parsley, if using, and serve along with the creamy feta sauce.
**To use regular tomatoes, be sure to press out most of the seeds and juice.
***Can use 1-2 cans good quality salmon.