Salmon & Egg​ ​Frittata​

Healthy gluten free salmon frittata

Use organic ingredients whenever possible.

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1 large baking potato

6 large eggs

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 cup fresh parsley, chopped

2 Tbsp extra virgin olive oil

1 onion, chopped

1/4 cup green bell pepper, chopped

1/4 cup fresh button mushrooms, chopped

1/41/2 lb. smoked salmon

1 tomato, sliced


  • Bring a medium pot of salted water to a boil.
  • Add potato and cook until tender but still firm. About 15 minutes.
  • Drain, cool, peel and slice.
  • Preheat oven to 350 F.
  • Beat together eggs, salt, pepper and parsley.
  • In a cast iron skillet, heat extra virgin olive oil over medium-high heat.
  • Saute onion and green pepper until soft, then stir in mushrooms.
  • When mushrooms start to shrink, add salmon, potato and tomato slices.
  • Pour in egg mixture and gently stir to combine.
  • Sprinkle cheese on top of eggs and place skillet in preheated oven.
  • Bake until eggs are firm. About 10 to 15 minutes.
  • Allow to cool briefly before serving.

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