Heat Smoked Salmon Spinach Frittata - Recipe

 

 Heat smoked salmon and spinach make this frittata special.

Smoked Salmon Spinach Frittata

(Serves 4-6)

6 Turkey Eggs or 8 Chicken Eggs
1/3 c. Goat Yogurt or Cow Yogurt
1 tsp. Garlic Powder
3/4 tsp. Salt
1/8 tsp. Black Pepper
2 c. Fresh Spinach chopped
8 oz. Muenster Cheese in large cubes
1 c. Fully Cooked Heat Smoked Salmon, chopped
2 T. Coconut Oil or Palm Oil divided
1 Medium Onion chopped
Pea Shoots for garnich

Preheat the oven to 350 degrees Fahrenheit.  Whisk the eggs, yogurt, garlic powder, salt, and pepper in a mixing bowl just till barely incorporated.  Stir in the spinach, then the cheese and salmon.  Set aside.  Heat 1 tablespoon oil in a well seasoned cast iron skillet on medium heat.  Add the onion and sauté until soft.  Add second tablespoon of oil to melt if pan is not adequately oiled before adding the eggs.  Pour in the egg mixture and distribute by angling the pan and adjusting the ingredients gently with a spatula.  Do not stir.  Let it cook on the stove for 3-4 minutes or until the edges begin to set.  Place in the oven for 10-12 minutes until set in the middle and the thermometer reaches at least 160 degrees Fahrenheit in the center.  Do not over-cook.  Let rest out of the oven for 5 minutes before sprinkling pea shoots as a garnish.  Cut into pie shaped pieces.

Remove leftovers to another container and store, covered, in the refrigerator.

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