Easy Spicy Paleo Salmon Frittata (Gaps, SCD)

Easy Spicy Paleo Salmon Frittata –

I made this for my friend/intern Coco who came to brunch the other day. I just threw some organic veggies I had in the fridge with some canned salmon and eggs in the oven with some spices and Voila! Sometime these egg dishes can get really dry when cooked but this one stayed moist and delicious the whole time. I bet you have the ingredients for this one on hand!

Easy Spicy Paleo Salmon Frittata

Ingredients:

1 Tbsp coconut oil

1 green pepper

1/2 white onion

2 garlic cloves

1.5 cups cherry tomatoes

1 tsp cumin

1/2 tsp paprika

Sea salt and pepper to taste

6 soy free eggs , beaten

1/2 cup coconut milk or heavy cream (for keto)

1/2 cup wild canned salmon

2 Tbsp chopped cilantro

(always choose organic ingredients when possible)

Directions:

Preheat the oven to 350.

Chopped the peppers and onions, then mince the garlic.

Melt the coconut oil in an oven safe skillet over medium heat.  (I love my skillet)

Cook the green pepper and onion for a few minutes then add garlic.

Add the cumin, paprika, salt and pepper.

Add in the halved tomatoes once the other veggies have cooked down a little.

Once the tomatoes have softened cooked a bit, sprinkle in the salmon distributing it evenly.

Mix the eggs and cream together and pour in the egg and cream mixture, making sure the contents are covered and assimilated.

Add a little more salt and pepper.

Transfer the pan to the oven and cook for 15 minutes or until the eggs are set.

Remove from the oven and top with fresh cilantro.

Slice and enjoy!

This is similar to many of the recipes in our upcoming cookbook:

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Check out our new cookbook coming Sept 2013