Whole30 Breakfast: Loaded Smoked Salmon Frittata for Two

So, I really love lox. Like, an unhealthy amount (if we’re being honest). One of my favorite breakfasts is bagels and lox, so when I came across this breakfast idea, I had to check it out.  The green onion sauce is a nice alternative to my beloved cream cheese and with the addition of you sliced tomatoes, red onion and capers it really gives the full effect. In fact, that’s how I enjoyed this recipe this morning. Yes, I’m eating this breakfast again today. It is that good.

First round was without the tomato, onion and capers

As with any good weekday breakfast recipe (in my opinion), you can prep this dish the night before, although it helps to start soaking your cashews the morning before. Annoying, I know. But one of the critical pieces to this Whole30 (and healthy eating in general) is planning ahead, so you’re doing it anyway.

Active Time: 20 minutes | Cooking Time 20 minutes

Difficulty: Intermediate

These are the ingredients from my first go-around, without the tomatoes, onions and capers

Ingredients

  • 1/2 cup cashews, soaked overnight, rinsed and dried (for a thicker sauce, I used roasted cashews)
  • 1 cup full fat coconut milk
  • 1/4 cup plus 1 tbsp sliced green onions, divided
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp cooking fat of your choice (I used ghee)
  • 4 oz smoked salmon, sliced into thin pieces (check the packaging for sneaky added sugars!)
  • 4 eggs, beaten with a tablespoon of water
  • Sea salt and fresh cracked pepper, to taste
  • 1 small tomato, sliced thinly into discs, optional
  • 1/4 a small onion, sliced thinly, optional (a shallot would also work nicely here)
  • 1 tsp canned capers, rinsed, optional

Directions

Make your green onion sauce by adding the cashews to a food processor and blending until they’re finely ground. Add in the 1/4 cup green onions, coconut milk, lemon juice and garlic powder, plus a healthy shake of sea salt and fresh cracked black pepper. Process again until the mixture is smooth, scraping down the sides a few times as you go. Refrigerate until you are ready to use (like, the following morning).

To prepare your frittata, turn your oven to broil on high. In a 10-inch skillet (I like non-stick for this), warm your ghee on low heat and whirl it around evenly in the pan. Add the eggs and cook, sliding your spatula along the sides to loosen up uncooked egg to the bottom of the pan to be cooked. Once you’re left with mostly cooked eggs except for a thin layer on the top (after about 6 minutes), arrange your sliced tomatoes (if using), season with salt and pepper, and move the skillet to the oven and cook until the eggs are just set, 1-2 minutes.

Once the frittata is set, transfer it to a cutting board. Top it with your salmon and red onion (if using). Top the frittata with the green onion sauce, followed by a sprinkling of green onion, capers and season to roast with salt and pepper.

Cut the frittata in half and serve.

Notes

For morning before prep, make your sauce and cut all your vegetables. Store them all in airtight containers. In the morning, whisking the eggs is all you’ll need to do to get cooking… A pun! Get it? šŸ™‚

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