Smoked Salmon Frittata
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 8-12
Ingredients
  • 1 dozen eggs
  • 5 ounce smoked salmon
  • 4 tomatoes, halved
  • 1 tbsp fresh thyme
  • ¼ cup fresh parsley
  • ½ zucchini
  • 2 cups spinach
  • ¼ cup scallions
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp coconut oil
  • ½ cup almond milk
  • 1½ tsp salt
  • ¾ tsp ground pepper
Instructions
  1. Preheat oven broiler on low. Season the tomato halves with olive oil, garlic, thyme, ½ tsp salt and ¼ tsp pepper. Place tomatoes skin side up in a baking dish on the middle rack. Broil for about 15 minutes or until the skins are somewhat browned.
  2. Remove and discard the skins of the tomatoes. Continue to broil for about 5 minutes, often smashing them with a spoon to crush and spooning the sauce on top. Remove and set aside.
  3. For the frittata, preheat oven to 375 degrees. Whisk the eggs in a large bowl until smooth. Slowly stir in almond milk until mixed together.
  4. Heat coconut oil in a medium skillet over medium high heat. Add the zucchini and garlic and cook for 5 minutes. Mix in parsley and spinach and cook until spinach is wilted.
  5. Add zucchini mixture to eggs and mix well. Add mixture back into the skillet, season with 1 tsp salt ½ tsp pepper. Bake for 20-25 minutes.
  6. Top frittata with smoked salmon and tomatoes and broil on high for 5-10 minutes.
  7. Top with scallions and let stand for 10 minutes and dish up.
  8. Enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2015/10/12/smoked-salmon-frittata/