Smoked Salmon Frittata

MEAL TYPE: Entree

SEASON: Fall

DIETARY RESTRICTION: Gluten-Free

MAKES 4 SERVINGS

Smoked Salmon Frittata

Fall is harvest season for endless amounts of zucchini and fresh-caught salmon, and we love them combined in this savory, high-protein dish. You’ll get Vitamin C from the zucchini and Vitamin A from the salmon—two essential nutrients to support a strong immune system! Recipe courtesy of Jennifer Curtiss ND, barre3 Nutrition Director and family physician at Nature's Path Family Wellness.

INGREDIENTS

4 Tbs. olive oil

1/2 onion, chopped

2 garlic cloves, minced

1 cup zucchini and/or yellow summer squash, sliced

4 oz. wild smoked salmon, shredded into 1-inch pieces

3 Tbs. chopped fresh chives, plus 1 Tbs. to sprinkle on top when serving

6 eggs

4 Tbs. whole milk or milk substitute

1/2 tsp. sea salt

1/2 tsp. fresh ground pepper

1 oz. cream cheese, cubed (optional)

1 sliced avocado (optional)

leafy greens or side salad

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INSTRUCTIONS

Preheat oven to 350 degrees with rack in the center.
Heat olive oil in an 8-inch oven-safe skillet over medium heat. Add chopped onion and cook until translucent. Add garlic and cook while stirring for 1 minute. Add chopped zucchini and cook until zucchini is tender. Add salmon and chives and stir for one minute to blend flavors.
In a medium bowl, whisk eggs, milk, salt, and pepper until well blended.
Pour the egg mixture over the zucchini and salmon mixture in the pan.
Gently drop the cubes of cream cheese into the pan, arranging in a circle.
Place the pan in the oven and bake for 20 minutes, or until browned and puffed. Flip onto a serving plate and cut into wedges.
Serve topped with avocado slices and remaining chopped chives, along with a side of fresh greens.

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