Dill Salmon Frittata
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!
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