Alaska Salmon Pesto Frittata

• 1 red bell pepper, cored, seeded and chopped
• 1/2 cup chopped onion
• 8 oz. sliced mushrooms
• 2 cloves garlic, minced or 1/2 teaspoon garlic powder
• 12-15 ounces canned Alaska salmon, drained and chunked. (Wild Alaskan canned smoked salmon also works well here for a richer smokehouse flavor.)
• 1/4 cup sliced black olives (optional)
• 8 eggs
• 1/3 cup low-fat or skim milk
• 3 Tablespoons prepared pesto sauce
• 1/2 to 1 teaspoon salt, to taste
• 5 to 8 oz. crumbled goat cheese
•  Cooking spray

1. Preheat oven to 400F. Coat a deep 10-12-inch nonstick, oven-proof skillet with cooking spray. Over medium-high heat, add and sauté bell pepper, onion, mushrooms and garlic. Remove vegetables from pan to a bowl.
2. Wipe out pan with a paper towel then spray pan generously with cooking spray. Return vegetables to pan; sprinkle on salmon and olives. Beat together eggs, milk, pesto and salt. Pour over vegetables in pan, cook over medium-low heat, omelet-style, until sides are set, about 4-5 minutes. Sprinkle on goat cheese.
3. Transfer pan to center of oven, covering handle with foil, if necessary.  Bake 8-10 minutes or until frittata is puffy and eggs are firm in the center. Let stand 1-2 minutes before cutting into wedges. Serve immediately.

Recipe courtesy of Ryan and Sara Hall.