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Dill Salmon Frittata

Servings: 6

Ingredients

  • 8 large eggs
  • bunch of fresh dill chopped
  • 2 Tbsps milk of choice I used unsweetened coconut milk
  • sea salt and ground pepper to taste
  • 1 Tbsp mustard powder
  • 1 Tbsp olive oil avocado oil, or ghee
  • 2 green onions or scallions chopped
  • 3 fresh garlic cloves chopped
  • 12 fresh asparagus spears trimmed and cut into 2'' pieces
  • 1 pound salmon fillets cooked and flaked (2 filets)
  • plain Greek yogurt for serving

Instructions

  • Preheat your oven to 350 degrees f.
  • In a large bowl, whisk your eggs together with dill, milk, mustard powder, and a pinch of sea salt and pepper.
  • Add flaked salmon to your whisked eggs, then give it all a stir.
  • Heat oil/ghee in a large oven-safe skillet over medium heat. Sauté your green onions, garlic, and chopped asparagus for 3-4 minutes.
  • Stir flaked salmon and eggs mixture into your skillet into your veggies. Cook, over medium-low heat until eggs are nearly set, 3-4 minutes.
  • Carefully transfer the entire skillet into your preheated oven and bake until eggs are completely set about 8-10 minutes.
  • Serve warm and dollop with plain Greek yogurt if you like.
  • Leftovers stay well refrigerated for up to 3 days.
  • Enjoy!