Skinny Gut Salmon Frittata Recipe

Yield: 2 servings
Calories: 445
Theme: Breakfast
Rating:  This recipe has not been rated
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Ingredients

  • 1 tsp coconut oil
  • 1/4 cup diced sweet onion
  • 1/4 cup frozen or fresh steamed corn kernels
  • 1 can salmon, drained
  • 1 ripe tomato, diced
  • 1/4 cup chopped red bell pepper
  • 2 large eggs, lightly beaten
  • 4 cups fresh spinach, raw
  • 1/4 cup sliced avocado
  • 1/4 cup salsa
  • 1 tbsp chopped fresh mint or basil leaves
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 3 tbsp grated cheddar cheese

Directions

Preheat the broiler. In a large ovenproof skillet, heat the coconut oil over medium heat.

Cook the onion until softened, about 3 minutes.

Add the corn, salmon, tomato and bell pepper.

Gently stir to combine and continue to cook for about 4 minutes more.

Pour the eggs over the mixture. Cook on medium heat for about 4 minutes more.

Place the skillet in the broiler and broil for 1 to 2 minutes, until the eggs are light golden brown on top.

Watch carefully. Cut the frittata into wedges and serve on a bed of spinach topped with fanned avocado slices and salsa.

Sprinkle with the fresh herbs, salt and pepper. Top with cheese, if desired.

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