Here is a recipe for eggs benedict frittata.

Ingredients:

  • 8 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1/2 cup diced salmon ( optional)
  • 2 tablespoons diced green onions
  • 1/2 cup chopped baby spinach
  • 1/2 cup hollandaise sauce (store-bought or homemade)
  • 2 English muffins, split and toasted

Instructions:

  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  3. Melt the butter in a large oven-safe skillet over medium heat. Add the diced salmon and cook for 2-3 minutes, or until lightly browned.
  4. Add the diced green onions and chopped spinach to the skillet and cook for 1-2 minutes, or until the spinach is wilted.
  5. Pour the egg mixture over the vegetables and salmon in the skillet, stirring gently to distribute the ingredients evenly.
  6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
  7. Remove the skillet from the oven and let it cool for a few minutes. Spoon the hollandaise sauce over the top of the frittata and serve with the toasted English muffins.

This eggs benedict frittata is a delicious and easy brunch recipe that combines the flavours of classic eggs benedict with a frittata. Enjoy!

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