|2 tsp minced fresh garlic|
|1 tbsp taco seasoning • divided|
|1 tbsp Vegetable oil|
|1/2 cup thinly sliced onion|
|1 cup sliced mushrooms|
|1/2 cup diced roasted peppers, divided|
|1 cup sliced cooked red potatoes (about 3 potatoes)|
|1 can (14.75 ounces) or 2 cans (7.5 ounces each) traditional pack Alaska Salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked|
|3/4 cup Pepperjack cheese|
|Garnishes: salsa, fat-free sour cream, sliced green onions|
In a large bowl, whisk the eggs, garlic and 1-1/2 teaspoons taco seasoning until frothy.
Heat a large (10-inch) nonstick oven-proof skillet over high heat, then add and heat the oil. Sauté the onions and mushrooms for about 4 to 6 minutes, or until just getting soft.
Add half of the roasted peppers and the potatoes. Sprinkle with the remaining 1-1/2 teaspoons taco seasoning, and stir around gently.
Pour in the egg mixture. Reduce the heat and, as the eggs cook, quickly and gently push the outer edges towards the center with a spatula, letting the uncooked egg mixture run down underneath the cooked eggs. Continue until eggs are about half set. Do not stir.
Scatter the drained salmon evenly over the frittata then sprinkle with the remaining roasted peppers and the cheese.
Place pan in oven and bake until eggs are set and just puffy, about 6 minutes.
Slice into wedges and serve directly from the pan. Serve topped with dollops of salsa and sour cream and garnish with a
sprinkle of green onions.