Beet & Smoked Salmon Frittata
An easy and nutrient packed breakfast, this Beet & Smoked Salmon Frittata calls for one pan, less than 30 minutes, and is paleo, Whole30, and dairy free!
Servings 6 -8
Calories 184kcal
Ingredients
- 1 tablespoon coconut oil
- 2 cups diced mushrooms
- 4 cups packed kale, roughly chopped
- 1 package 8.8oz organic Love Beets, sliced
- 4 ounces smoked salmon, sliced
- 6 eggs, beaten
- 2 cups egg whites
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/4 teaspoon red pepper flakes
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees.⠀
- Heat a large cast iron over medium heat. Add oil and let it get hot (about 1 minute). Add mushrooms and kale and sauté until soft, stirring occasionally, about 3-5 minutes. Layer on sliced beets and smoked salmon (no need to stir).⠀
- In a medium bowl mix together eggs, egg whites, and spices. Add mixture to cast iron and let cook 2-3 minutes until bottom sets. Place pan in the oven and cook for 15-18 minutes until eggs are cooked through.⠀
- Top with toppings of choice and enjoy!
Nutrition
Serving: 1g | Calories: 184kcal | Carbohydrates: 7g | Protein: 21g | Fat: 8g | Fiber: 2g | Sugar: 3g