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Salmon Frittata

15 1/2 oz Alaska salmon
Non-stick vegetable coating 12 Eggs; beaten
1 pt Nonfat cottage cheese
2 c Shredded Swiss cheese
10 oz Frozen chopped spinach
- thawed and drained 1 ts Dried basil
1/8 ts Cayenne pepper
Drain and flake salmon. Spray 9 x 13-inch baking pan with non-stick vegetable coating. Combine flaked salmon with remaining ingredients and pour into prepared baking pan. Bake at 375 F for 30 minutes, or until frittata is set. Nutrients Per Serving: Calories: 231 Fat-Total: 12.9 g Protein: 24.3 g Cholesterol: 252 mg Carbohydrates: 3.63 g Sodium: 486 mg Dietary Fiber: .65 g Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood Marketing courtesy of Karen Mintzias -----

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<h1>Salmon Frittata</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />15 1/2 oz Alaska salmon <br />Non-stick vegetable coating 12 Eggs; beaten <br />1 pt Nonfat cottage cheese <br />2 c Shredded Swiss cheese <br />10 oz Frozen chopped spinach <br />- thawed and drained 1 ts Dried basil <br />1/8 ts Cayenne pepper <br />Drain and flake salmon. Spray 9 x 13-inch baking pan with non-stick vegetable coating. Combine flaked salmon with remaining ingredients and pour into prepared baking pan. Bake at 375 F for 30 minutes, or until frittata is set. Nutrients Per Serving: Calories: 231 Fat-Total: 12.9 g Protein: 24.3 g Cholesterol: 252 mg Carbohydrates: 3.63 g Sodium: 486 mg Dietary Fiber: .65 g Source: Light &amp; Lively Recipes Reprinted by permission of Alaska Seafood Marketing courtesy of Karen Mintzias ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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