Salmon, Pea & Feta Frittata (2 points)

2 servings

Ingredients:

1 can of sockeye salmon, drained, crumbled

1 medium scallion, sliced

1/2 cup peas, frozen

4 large eggs

2 tsp horseradish

30g light feta, crumbled

23g shredded light mozzarella

Directions:

Preheat oven to 400F. Spray 2, 2 cup oven proof ramekins by lightly spraying them with oil.

Divide the salmon into the prepared dishes. Add half the scallions and peas to each dish. Set aside.

In a medium bowl, whisk up the eggs with the horseradish. Pour half the egg mixture into each ramekin.

Sprinkle half the feta into each dish, briefly stir to mix. Divide and sprinkle on the mozzarella.

Bake for 30 minutes until the frittata is golden brown and cooked through.

Suggested Serving: Serve with chopped chives/parsley.