Shiitake Mushroom & Red Bell Pepper Frittata with Smoked Salmon
Bright, flavorful, and nourishing, this easy open-faced omelet gets its golden color from turmeric. Gently warmed with a touch of oil and finished with a sprinkle of black pepper, the spices work together to help unlock turmeric’s natural anti-inflammatory compounds. Quick to make and full of feel-good flavor, it’s a simple way to add a little extra wellness to your plate—perfect for breakfast, brunch, or even a satisfying snack.
Ingredients
6 Eggland’s Best eggs, large
2 tablespoons olive oil
6 ounces shiitake mushrooms stems minced fine, caps sliced 1/4” wide
6 ounces red bell pepper, seeded and cut into 1 inch pieces
1/2 teaspoon ground turmeric
3 tablespoons milk, preferably almond or oat milk
2 tablespoons chopped fresh thyme, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces smoked salmon, coarsely chopped
2 tablespoons Greek yogurt
Preparation
- Heat a 10-inch skillet with sloped sides over medium heat. Add olive oil; after 30 seconds, add mushroom caps and bell pepper; cook 5 minutes, stirring occasionally.
- Preheat broiler.
- In a medium bowl, beat together eggs, milk, 1 tablespoon of thyme, and salt and pepper. Stir in smoked salmon. Set aside.
- Add turmeric and black pepper to the skillet, stirring for a few seconds. Stop stirring, and pour egg mixture into skillet over vegetables; mix well.
- With a spatula, press vegetables down into an even layer under the egg mixture. Cook without stirring until eggs are set on bottom, about 5 minutes. (Center will be wet.) Transfer to broiler; broil 4 to 5 inches from heat source 2 minutes or until eggs are set.
- Cut into wedges
- Drop on spoonfuls of yogurt and sprinkle the remaining one tablespoon thyme over frittata before serving.
Pro tip: Crimini mushrooms may replace the shiitake mushrooms but with less savoriness. 2 teaspoons dried thyme may replace the fresh thyme. Crush the dried herb for extra aroma. Lox that is not salty may replace the smoked salmon.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 240 |
| Fat | 16.45g |
| Saturated Fat | 4.2g |
| Cholesterol | 289mg |
| Sodium | 378mg |
| Carbohydrates | 12.3g |
| Dietary Fiber | 1.8g |
| Protein | 12.1g |
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