Southwestern Salmon Frittata Looking for a high-protein breakfast? A salmon frittata with Southwestern flavors is just the ticket. Total Time 45 minutes Servings 6 servings Ingredients Share 1 (2.5 oz) packet Chicken of the Sea® Pink Salmon, Skinless & Boneless 2 teaspoons extra virgin olive oil1 red bell pepper, chopped into ½-inch pieces1/2 cup frozen corn, thawed2 green onions, chopped1 cup Minute Ready to Serve Whole Grain Brown Rice, cooked1/4 teaspoon garlic powder (optional)1/2 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon freshly ground black pepper2 Tablespoons finely chopped fresh cilantro6 large eggs, beaten1/3 cup shredded sharp cheddar cheeseToppings: salsa, avocado chunks, diced green onion, cilantro, extra cheese Instructions Preheat the broiler.In an 8-inch oven-safe skillet, heat the oil over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the corn, green onion, and rice. Season with garlic powder, chili powder, salt, and pepper, and cook, stirring frequently, for 2 minutes. Add the salmon and cilantro and stir to incorporate. Reduce the heat to medium-low. Pour the eggs into the pan and stir to blend with the other ingredients. Cook until the frittata has set on the bottom and begins to firm up on top, about 3 minutes. Sprinkle the cheese over the top. Transfer the skillet to the oven and broil until the top is lightly browned and the cheese is melted, about 2 minutes. Serve with preferred toppings. In this Recipe: Pink Salmon Packet