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I know, I’m some kind of frittata renegade. Aren’t frittatas supposed to be FILLED with tasty things, not topped with them? Probably. But I’m digging using a simple egg base in place of bread-like things lately. Like I did here with this Breakfast Pizza Frittata. Which got me thinking: if it worked so well in that recipe, how about using the same base as part of a paleo-ized homage to my former favorite brunch, Smoked Salmon Cream Cheese Bagels? And so, I made this salmon frittata!
The egg base – we nickname them “egg cakes” around here because they look like pancakes.. but aren’t – holds up nicely in place of the usual empty-carb-fest that is the humble bagel. Then I went and layered smoked salmon right on top. But it was still missing a little, shall we say, pizazz? Plus, if I’m honest, I was still craving cream cheese with my salmon frittata. Because there’s something devilishly compelling about the richness of smoked salmon paired with the creamy soft cheese. Not gonna lie.
Instead of reaching for the nearest block of processed dairy-food, I decided that this bad boy of a smoked salmon frittata needed a sauce to impart some of the soft cheese-like lusciousness. I’d made a Green Onion Dressing the day before that I figured could stand in for cheese AND the usual thin slices of red onion I used to love with smoked salmon.
It totally worked! Want to know the best part about re-using the leftover Green Onion Dressing? Because it had coconut milk as a main ingredient, being in the fridge overnight had thickened it up. So instead of a thin liquidy salad dressing, I had a thick and creamy sauce! Perfect. I gave it a good stir and used it to top the finished Smoked Salmon Frittata. The green onion sauce added a zingy boost of subtle onion flavor AND was creamy enough to make this cream cheese cravin’ girl completely satisfied. Without dairy – hoorah!
Because the green onion sauce does need refrigerating to thicken it up, I suggest you make it the night before you want to brunch it up in style. That way, it will be ready to go in the morning and you don’t have to wait around on it. Plus, one less task to do in the kitchen of a morning is always a good thing!Print
Smoked Salmon Frittata
This smoked salmon frittata is a paleo reimagining of my former favorite brunch: lox & bagels! Load up with as much smoked salmon as you like – enjoy! This recipe is Whole 30 compliant.
For the Smoked Salmon Frittata:
- 1/2 tsp coconut oil or avocado oil
- 4 large eggs, beaten with a splash of water
- 3 – 4 oz smoked salmon, sliced
- Green Onion Sauce, made in advance and refrigerated.
- Sliced green onion for garnish.
- Add the cooking fat of your choice to a 10 inch skillet over low heat.
- Once the fat has melted, make sure the pan is evenly coated, then add in your beaten eggs.
- Preheat your broiler.
- Cook your eggs until they are beginning to pull away slightly from the edges of the pan and only the middle is still liquid.
- Place the skillet under the broiler and cook until the eggs are just set – they will be firm to the touch, but still spring back to shape.
- Remove the hot pan from the broiler with oven gloves and slide onto a cutting board or plate.
- Top with the sliced smoked salmon, green onion sauce and extra chopped green onions before serving.
To make the Green Onion Sauce as thick as pictured here, you will need to make it in advance and refrigerate it. Otherwise it will be more liquid, like a traditional pourable dressing.
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