Instructions: Heat oven to 400 degrees. Spray-coat a 10-inch non-stick pan. Stir in bell pepper, onions, and garlic; saute two minutes over medium heat. Add salmon.

Beat together eggs, milk or water, and seasoning; pour over vegetables in pan. Cook eggs over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle with cheese.

Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center.

Cut into wedges; serve each slice with 1/4 cup salsa.

This recipe yields 6 servings.

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