Frittatas can be great additions to your meal-prepped breakfast options. This protein-packed frittata is on the lower carb side (2 grams net carbs) so feel free to enjoy it with other side like whole-grain toast or a salad. And although I had breakfast in mind when I made this frittata, I’ve also enjoyed it as a part of my dinner a few times.
Try this recipe and let me know what you think.
Prep Time: 10 minutes . Cook Time: 20 minutes Yield: Serves 8
2 Oz Goat Cheese
1/2 Lb Asparagus, cut into 2-inch pieces
1/2 Lb Salmon, skin removed and cut into chunks
1 Cup Yellow Onions, chopped
1/2 Cup Plain Greek Yogurt
1 1/2 Tbsp Olive Oil
3 Cloves Garlic
1/2 Tsp Smoked Paprika
2 Sprigs Fresh Thyme
Salt, Black Pepper, Cayenne Pepper to taste
Pinch of nutmeg (optional)
1. Preheat oven to 400 F. Season salmon with smoked paprika, cayenne pepper, salt and black pepper. Set aside to marinate
2. Toss asparagus with salt, pepper and 1/2 the olive oil. Place asparagus in a baking tray and roast for 12-15 minutes. Set aside and let cool.
3. While asparagus is roasting, in a bowl beat eggs and yogurt until well combined. Season with salt, pepper, thyme and nutmeg.
4. In a large (10 to 12 inches) oven-safe skillet, heat the remaining oil over medium-high heat. Add salmon and cook until a bit golden (do not cook salmon fully). Remove salmon from pan.
5. To the same pan, add onions and garlic. Cook until onions are translucent; stir occasionally.
6. Add salmon and roasted asparagus to pan. Reduce to medium heat. Pour in egg mixture and lightly stir ingredients. Crumble goat cheese and add it to the egg mixture. Cook for 5 minutes.
7. Transfer skillet to oven and bake for 10 more minutes until eggs are set. Remove from oven and let frittata cool a few minutes before slicing into 8 pieces.