Salmon Frittata


  • 1 tsp. extra virgin olive oil
  • ¼ cup sweet onion, diced
  • ¼ cup frozen or fresh steamed corn kernels
  • 1 4-oz. can of salmon, drained
  • 1 (vine) tomato, diced
  • ¼ cup red bell pepper, chopped
  • 1 whole egg + 1 egg white, lightly beaten
  • 4 cups fresh spinach (raw)
  • ¼ cup avocado, sliced
  • ¼ cup of your favorite salsa
  • 1 tbsp. fresh mint or basil, chopped
  • Freshly ground black pepper
  • Pinch sea salt
  • Optional: 3 tbsp. cheddar cheese


In a medium heavy skillet, heat olive oil over medium heat. Cook onion until softened or light in color. Add corn, salmon, tomato and bell pepper. Gently stir to combine and continue to cook for about 4 minutes. Pour eggs over mixture. Cook at medium heat for about 4 minutes. Remove skillet from stove top and place under a broiler until light golden brown. Cut frittata into wedges and serve on a bed of spinach topped with fanned avocado slices and salsa. Sprinkle with fresh herbs, salt, and pepper. Sprinkle with cheddar cheese if desired.

Nutrition Information:

Serving size: ½ recipe; Calories: 260; Fiber: 5g; Protein: 23g


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.