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!
Servings 6 -8
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!
Serving: 1g | Calories: 184kcal | Carbohydrates: 7g | Protein: 21g | Fat: 8g | Fiber: 2g | Sugar: 3g