Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (5)
Salmon, Arugula, and Feta Frittata
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 31%
CARBS 2G4% OF CAL
0G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 17G68% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick frittata with leftover salmon, arugula, and feta cheese. Low-carb and gluten-free, it comes together in 20 minutes for breakfast or lunch.
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View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra-virgin olive oil (or butter)
- 1/4 cup red onion (thinly sliced )
- 2 cups baby arugula (packed)
- 4 oz. cooked salmon (flaked apart)
- 4 oz. feta cheese (chopped or crumbled )
- 8 eggs (beaten)
- kosher salt (to taste)
- black pepper (to taste)
- fresh parsley (for garnish (optional))
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 31%
CARBS 2G4% OF CAL
0G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 17G68% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 527mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 218mg
- Calcium
- 148mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 527MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.