Salmon Frittata (Dairy-Free, Gluten-Free, Whole30)

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One dish / one pan meals are what I like – easy clean up and easy to make, especially when I am short on time or need quick ideas for meal prep for the week.

I made a salmon egg frittata type of dish, packed with protein and veggies that made for a super quick breakfast, (on top of some toast with avocado or even just by itself)  an easy lunch with some side greens, or a even dinner if I was feeling lazy!

Further Food Nutritionist Commentary:

This salmon frittata is a perfect make ahead breakfast you can keep in your fridge so breakfast is ready for the week! Each serving is loaded with 21 g of protein so there is no question you will be full until lunchtime! This frittata is also very low carb - 7g (2g of which are fiber) so if you are on a low-carb diet, following whole 30 rules, or paleo, this frittata is for you!

By Liz Lederman
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Salmon Frittata (Dairy-Free, Gluten-Free, Whole30)

  • Prep Time:15 minutes
  • Cook Time:15-20 minutes
  • Servings: 4-5

Ingredients

1/2 cup almond milk
10 organic eggs
1 can of Safe Catch Salmon
1 cup vegetables of choice
Pinch of sea salt
1/2 avocado
*Add any spices you prefer to mix

Instructions

  1. Pre-heat your oven to 400 F degrees.
  2. In a large skillet or your cast iron. Cook your vegetables that you are using in olive oil under tender.
  3. In a large bowl; add the eggs, the salmon, and the almond milk. Beat lightly with a fork.
  4. Once your vegetables are tender; add in the egg mixture. Over medium heat.
  5. To prevent the eggs from burning or browning too much on the bottom, using a spatula move the mixture around a bit to also ensure even cooking. Cook for about 8 minutes.
  6. Transfer to your oven and allow to continue cooking for about 15-20 minutes. The top will become golden brown and slightly crispy. You can also check my slightly cutting into the dish.
  7. Allow to cool for a few minutes before cutting.  Top with dill or anything you like!
Pre-heat your oven to 400 F degrees. In a large skillet or your cast iron. Cook your vegetables that you are using in olive oil under tender. In a large bowl; add the eggs, the salmon, and the almond milk. Beat lightly with a fork. Once your vegetables are tender; add in the egg mixture. Over medium heat. To prevent the eggs from burning or browning too much on the bottom, using a spatula move the mixture around a bit to also ensure even cooking. Cook for about 8 minutes. Transfer to your oven and allow to continue cooking for about 15-20 minutes. The top will become golden brown and slightly crispy. You can also check my slightly cutting into the dish. Allow to cool for a few minutes before cutting.  Top with dill or anything you like!

Nutrition Information

Per Serving: Calories: 237; Total Fat: 13 g; Saturated Fat: 4 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 2 g; Cholesterol: 372 mg; Sodium: 216 mg; Potassium: 272 mg; Carbohydrate: 7 g; Fiber: 2 g; Sugar: 2 g; Protein: 21 g

Nutrition Bonus:

Vitamin C: 5%; Vitamin A: 48%; Iron: 12%; Calcium: 10%

The perfect anti-inflammatory spice for this frittata is our Daily Turmeric Tonic!

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