10. Potato, Red Pepper and Salmon Frittata
Spray oil over 10-inch ovenproof skillet and heat over medium heat. Add 1 chopped onion and a minced garlic clove to pan and sauté until tender. In bowl, whisk together 8 eggs, drained canned salmon, 1/2 cup chopped roasted red pepper, 3/4 cup of Asiago cheese, 1/2 cup milk, 1/2 cup potato flakes and salt and pepper. Pour into pan. Sprinkle with 1/4 cup more of cheese; cook covered over medium-low heat until firm (top still slightly runny), about 10 minutes. Broil in oven until golden and set, about 4 minutes. Slice into wedges.
