22 Jul Smoked Salmon Egg Frittata
My husband totally thought I was crazy when I made this smoked salmon egg frittata because he said “who eats salmon in the morning?!” PEOPLE DO! He didn’t believe me, but eh. 😉 Salmon is usually served at brunches, served on top of bagels, you name it. It’s not the most COMMON breakfast food, but it’s a dang good one. Getting those healthy fats, omega-3’s, good quality protein in the morning will set you off RIGHT!
We had leftover smoked salmon from the night before, which is why I’m like “let’s put smoked salmon in this!” and it was DELICIOUS. Now, you don’t HAVE to have smoked salmon, but the smoking definitely creates such a lively flavor and to me makes or breaks a dish. If you don’t have a smoker, you can also use something called Liquid Smoke by Colgin. The smoked salmon would also be amazing with some chive almond cream cheese by Kite Hill. Throw on some Canyon gluten free toast and add some thin sliced red onion and capers … Bam you have some healthy gormet salmon lox.
Dive in, mama!
Smoked Salmon Egg Frittata
- 1 Salmon Fillets Smoked (Preferred), Fully Cooked
- 8 Eggs Pasture Raised (Preferred)
- 1 Cup Kale Chopped
- 4 Cloves Garlic Chopped
- 2 Tbsp Avocado Oil
- Salt + Pepper To Taste
- Feta Cheese From Goat's Milk
- Preheat oven to 375 degrees F.
- In a cast iron skillet, heat up the avocado oil on medium heat. When pan is ready, put in the garlic cloves and chopped kale. Sautee until soft and browned.
- Dice up your smoked salmon into smaller pieces and put into skillet and heat up. Season with additional salt + pepper to taste.
- Once all the ingredients are heated up, scramble the eggs and pour into skillet. Let the eggs set for a minute and put the skillet into the oven.
- Cook for about 25-35 minutes until eggs are cooked all the way through.
- Take out of oven + top with goat milk feta (optional). Enjoy a protein + fat heavy breakfast!
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