Salmon-Spinach Frittata Cost per serving: $1.08

3 tablespoons olive oil

1 onion, chopped

1 red bell pepper, seeded, thinly sliced

1 10-oz. package frozen spinach, thawed, squeezed dry

1 7.5-oz. can salmon, drained

Salt and pepper

8 large eggs, lightly beaten

Preparation

1. 1. Warm oil over medium heat in a 12-inch nonstick skillet with an ovenproof handle. Add onion and bell pepper; cook, stirring often, until softened, about 5 minutes. Add spinach and salmon; season with salt and pepper. Sauté until heated through.
2. 2. Preheat broiler to high and set an oven rack about 5 inches from heat source. Pour eggs into skillet and stir briefly to distribute vegetables and salmon. Reduce heat to medium-low and cook, sliding a spatula under frittata occasionally to loosen, until set underneath but still wet on top, about 8 minutes.
3. 3. Place skillet under broiler; cook until top is golden, 1 to 2 minutes. Slide frittata onto a platter and cut into wedges.

Get even picky eaters to happily eat their veggies with this Salmon-Spinach Frittata recipe. This frittata is great any time of day—serve it at brunch, or eat any leftovers at room temperature for lunch.