Frankfurter Friday- Frankfurter Fritatta

I would not generally associate James Beard with frankfurters. It turns out though that in his book How to Eat Better for Less Money he provides quite a few frankfurter recipes. This fritatta recipe seems like it would be tasty and a budget pleaser:

Frankfurter Fritatta

6 tablespoons butter
1 medium onion , chopped fine
4 to 5 frankfurters, cut in shreds
6 eggs, beaten
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon Tabasco sauce
Melt the butter in a skillet and cook the onion and green pepper until the onions are just golden. Add the frankfurters and cook until delicately browned and cooked through- about 5 minutes. Pour over them the eggs mixed with the cheese, parsley and seasonings and cook until eggs are just set. Put under the broiler for 3 to 4 minutes to brown the top a little. Serve cut into wedges with potato salad or Cole Slaw. Serves 4.

A different salmon patty recipe

I know there are zillions of recipes for salmon patties but this one caught my eye because of the use of croutons as the binding agent. There are so many flavors of croutons now that you could make a flavorful salmon patty. The recipe is from a Pillsbury booklet: Working People's Cookbook, 1978.

Salmon Patties

2 eggs
1/2 cup milk
1 tablespoon instant minced onion
1 1/2 cups salad croutons, crushed
16-oz. can salmon, drained and flaked
2 tablespoons butter or margarine
In large bowl, beat eggs slightly. Stir in remaining ingredients except butter. Firmly shape into four 1/2-inch thick patties. In large skillet, melt butter. Saute patties over low heat until browned. Serve with creamed peas, or a mustard or dill sauce.