Salmon and Spinach Frittata

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Drain the canned salmon and set aside.

3. 3

   Crack the eggs into a large bowl, add salt, black pepper, and garlic powder, and whisk until combined.

4. 4

   Chop the onion finely.

5. 5

   Heat the olive oil in an oven-safe skillet over medium heat.

6. 6

   Add the chopped onion to the skillet and sauté until translucent, about 3 minutes.

7. 7

   Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.

8. 8

   Add the drained salmon to the skillet, breaking it into chunks, and mix with onions and spinach.

9. 9

   Pour the egg mixture over the salmon and vegetables in the skillet.

10. 10

    Let it cook on the stovetop for 2 minutes until the edges start to set.

11. 11

    Transfer the skillet to the preheated oven and bake for 10 minutes, or until the frittata is fully set and slightly golden on top.

12. 12

    Remove from oven, let it cool for a minute, then slice and serve.