This tasty and high-protein Paleo-friendly smoked salmon frittata is ideal for brunch or breakfast. The salmon's smokiness is complemented by the fresh, tangy flavor of the green onion sauce.
Ingredients: 6 large eggs. 6 ounces of smoked salmon, chopped. 1/2 cup of coconut milk. 1/2 cup of green onions, thinly sliced. 1/2 teaspoon of salt. 1/4 teaspoon of black pepper. 1 tablespoon of coconut oil.
Instructions: Preheat your oven to 350F 175C. In a bowl, whisk together the eggs, coconut milk, salt, and black pepper until well combined. Heat coconut oil in an oven-safe skillet over medium heat. Add green onions and saut for 2-3 minutes until they start to soften. Pour the egg mixture into the skillet and scatter the chopped smoked salmon evenly. Cook on the stovetop for about 2-3 minutes until the edges start to set. Transfer the skillet to the preheated oven and bake for 15-18 minutes or until the frittata is set in the center and slightly golden on top. Remove from the oven and let it cool for a few minutes. Slice the frittata into wedges and serve with the green onion sauce. For the Green Onion Sauce: Combine chopped green onions with some coconut milk, salt, and black pepper. Use it as a drizzle or dip for the frittata.
Prep Time: 15 minutes
Cook Time: 20 minutes
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