Servings: 4
Preparation time: 10 minutes
Cook time: 30 minutes
Ready in: 1 hour
Ingredients
• 4 tablespoons olive oil
• 1/2 teaspoon of garlic
• 2 medium shallots, chopped
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
• 4 ounces pepper-smoked salmon
• 4 red bell peppers, seeded and chopped
• 6 pasture-fed, free-range eggs
• 2 tablespoons pure coconut milk
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon fresh dill, chopped
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a medium oven-safe skillet over medium heat.
3. Sauté garlic in olive oil until lightly browned. Stir in shallots and season with salt and pepper; cook until shallots are translucent.
4. Add the salmon and red bell pepper; cook for about 5 minutes, stirring often.
5. Whisk together the eggs and coconut milk, stir in thyme, rosemary, and dill, and then pour the mixture over the salmon in the skillet. Cook until the edges are firm.
6. Place the skillet in the oven and bake for 20 minutes, until golden brown. Place the frittata on a plate, cut into wedges, and serve.
