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5 from 1 vote

Beet & Smoked Salmon Frittata

An easy and nutrient packed breakfast, this Beet & Smoked Salmon Frittata calls for one pan, less than 30 minutes, and is paleo, Whole30, and dairy free!
Course Breakfast
Keyword Smoked Salmon Frittata
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 -8
Calories 184kcal
Author Kelly

Ingredients

Instructions

  • Preheat oven to 350 degrees.⠀
  • Heat a large cast iron over medium heat. Add oil and let it get hot (about 1 minute). Add mushrooms and kale and sauté until soft, stirring occasionally, about 3-5 minutes. Layer on sliced beets and smoked salmon (no need to stir).⠀
  • In a medium bowl mix together eggs, egg whites, and spices. Add mixture to cast iron and let cook 2-3 minutes until bottom sets. Place pan in the oven and cook for 15-18 minutes until eggs are cooked through.⠀
  • Top with toppings of choice and enjoy!

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 7g | Protein: 21g | Fat: 8g | Fiber: 2g | Sugar: 3g