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Smoked Salmon Frittata – paleo recipe
Stav Kogan

Smoked Salmon Frittata

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Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 tbsp olive oil
  • 1/2 tsp of garlic
  • 2 medium shallots, chopped
  • 1/2 tsp unrefined sea salt
  • 1/4 tsp ground black pepper
  • 4 oz pepper-smoked salmon
  • 4 red bell peppers, seeded and chopped
  • 6 pasture-fed, free-range eggs
  • 2 tbsp pure coconut milk
  • 1/4 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp fresh dill, chopped

Method
 

  1. 1.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. 2.
  4. Heat olive oil in a medium oven-safe skillet over medium heat.
  5. 3.
  6. Sauté garlic in olive oil until lightly browned.
  7. Stir in shallots and season with salt and pepper; cook until shallots are translucent.
  8. 4.
  9. Add the salmon and red bell pepper; cook for about 5 minutes, stirring often.
  10. 5.
  11. Whisk together the eggs and coconut milk, stir in thyme, rosemary, and dill, and then pour the mixture over the salmon in the skillet.
  12. Cook until the edges are firm.
  13. 6.
  14. Place the skillet in the oven and bake for 20 minutes, until golden brown.
  15. Place the frittata on a plate, cut into wedges, and serve.

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