Name: Salmon Asparagus Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 t coconut oil; 1/2 Small Onion, Chopped; 1 Small Bunch Asparagus Tops, chopped in small, bite sized pieces; 4 oz Smoked Wild Salmon, Diced (or use leftover salmon); 6 Eggs; 1/2 Cup full fat coconut milk; 8 oz Organic Goat or Sheep Cream Cheese, softened to room temperature; 1 t Fresh Dill, Chopped; Sea Salt and Pepper to taste

Description

This tasty egg and salmon dish is versatile as it can be eaten for any meal at any time of day!

Scale

Ingredients

2 t coconut oil
1/2 Small Onion, Chopped
1 Small Bunch Asparagus Tops, chopped in small, bite sized pieces
4 oz Smoked Wild Salmon, Diced (or use leftover salmon)
6 Eggs
1/2 Cup full fat coconut milk
8 oz Organic Goat or Sheep Cream Cheese, softened to room temperature
1 t Fresh Dill, Chopped
Sea Salt and Pepper to taste

Instructions

Heat oven to 375°F.
Sauté onion and asparagus in oven proof skillet until slightly tender. Add salmon and heat through.
Take pan off heat. In a medium bowl, whisk eggs and cream. Add cream cheese in small chunks blending until as smooth as possible.
Pour mix over the salmon and asparagus and add salt and pepper. Stir slowly just to combine ingredients. Cook over medium/low heat until edges look set.
Remove from stove and finish cooking in oven for 17 – 20 minutes. Flip over onto serving platter. Garnish with salmon, sliced avocado, and/or an olive, if desired.