Light & Lively Recipes

SALMON FRITTATA

• 1 can (15 1/2 oz.) Alaska salmon
• Non-stick vegetable coating
• 1 dozen eggs, beaten
• 1 pint nonfat cottage cheese
• 2 cups shredded Swiss cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
• 1 teaspoon dried basil
• 1/8 teaspoon 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.

Makes 12 servings.

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