Sunday Brunch with Salmon Skewers and a Spinach Frittata

Some weekends beg for a big Sunday brunch, especially those weekends when the weather is perfect and stays in the 70s all morning. Today I’m cooking up a spinach frittata and sage home fries, and my husband is manning the grill where we’re making salmon kebabs. Scallions were a new addition to Oakdale Farms’ table at the farmers market this weekend, so I sliced up a stalk and tossed it into the frittata. I also added tomatoes, which aren’t growing in outside yet, but Backyard Farms in Madison, Maine, grows their tomatoes indoors and all year round!

Salmon and Lemon Kebabs

Makes 4 servings

Total time: 10 minutes

In my basket: 

1/2 lb salmon pieces (from Jordan Brothers Seafood, Stoughton MA)

From the pantry:

2 whole lemons

Salt and pepper

3 tbsp olive oil

4 bamboo skewers

  1. Wash and cut the lemon into thin slices. Cut enough slices to go in between each salmon piece. Set aside.
  2. Grip a skewer with one hand and with the other, pierce a piece of salmon with the skewer and slide it to the end. Fold a lemon slice in half, pierce it with the skewer, and slide it to meet the salmon piece. Repeat until skewer is full of salmon and lemon pieces.
  3. Lay the kebabs on a plate and drizzle with olive oil and season with salt and pepper to taste. Use a plate where the olive oil can pool on the bottom so the salmon pieces can marinate while waiting for the grill to heat.
  4. While the kebabs marinate, get the grill ready.
  5. When grill is hot, add each kebab to the grill. Cook 2-3 minutes on each side, or until the salmon is no longer pink and raw. Place on a serving plater.

Spinach, Tomato, Scallion Frittata

Makes 6 servings

Total time: 45 minutes

In my basket: 

2 cups Spinach (from Oakdale Farms, Rehoboth MA)

1 Scallion (from Oakdale Farms, Rehoboth MA)

1 cup Cherry Tomatoes (from Backyard Farms, Madison ME)

1 cup Cheddar cheese (from Narragansett Creamery, Providence RI)

6 Eggs  (from Chestnut Farms, Hardwick MA)

From the pantry:

1 tbsp olive oil

1 cup milk (I used almond milk)

Salt and pepper

  1. Preheat oven to 350°.
  2. Wash and dry the spinach, tomatoes, and scallion. Halve the tomatoes, thinly slice the scallion. Grate the cheese and set aside.
  3. Heat large sauté pan over medium heat until hot, add 2 tbsp olive oil. Add in the spinach, tomatoes and scallions, cook for 1-2 minutes or until spinach is just wilted. Transfer to a pie dish for baking, spread out the vegetables evenly on the bottom. Sprinkle grated cheese generously over vegetables.
  4. Crack all eggs into a bowl, whisk to break up the yolks. Stir in the milk, then pour mixture into the pie dish, covering all of the vegetables and cheese. Season with salt and pepper to taste.
  5. Place pie dish in the oven and bake for 35-40 minutes, until the edges are golden brown and the eggs have set. Frittata is done when a toothpick inserted into the center comes out clean.


Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.

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