Smoked Salmon & Asparagus Frittata
A protein-packed Whole30 and Low Carb breakfast! I like to make this recipe in a skillet on the stovetop for quick cleanup!
Servings: 4 people
Calories: 308kcal
Ingredients
- 8 eggs
- 2 Tablespoon avocado oil or ghee
- 1 small bunch asparagus stems removed and cut into bite-sized pieces
- 1 cup sliced baby bella mushrooms
- ¼ sliced red onion
- 3-4 ounces compliant smoked salmon
- 1 avocado
- 2 radishes
- 1 medium tomato .
Instructions
- Over medium heat, warm 1 Tbsp oil or ghee in a non-stick skillet. Add the mushrooms, onion, and asparagus and sautee together, stirring occasionally, for about 3 minutes. Season with salt and pepper to taste.
- Thinly slice half of the salmon and add to the vegetables. In a bowl, crack each of the eggs and whisk. Drizzle the other Tbsp of oil around the pan, pour the eggs on top, and don’t stir it anymore.
- Over medium heat, allow the bottom to set without stirring at all, then lower the heat and cover. Cook for another 5-6 minutes (you could also put it under the broilerr until cooked through).
- Slide it out of the skillet onto a large plate or cutting board. It should come out verrrrrry easily! Top with avocado, tomato, sliced radishes and the remaining smoked salmon.
Nutrition
Calories: 308kcal | Carbohydrates: 8g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 332mg | Sodium: 299mg | Potassium: 562mg | Fiber: 4g | Sugar: 2g | Vitamin A: 853IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 2mg
