Nutritional Wisdom with Carly Pollack

Smoked Salmon Frittata

Adapted from Meatified

1/2 tsp ghee
4 eggs, beaten
6 oz thinly sliced wild smoked salmon
1 green onion, sliced
1/4 cup red onion, sliced
1/2 cup raw cashews, soaked overnight, drained and rinsed
1 cup canned coconut milk
1/4 cup green onions, finely chopped
1 tbsp lemon juice
1 tsp garlic powder
1 dash sea salt
1 tsp black pepper

Green Onion Sauce: (make it advance and refrigerate until thick) - Add the raw cashews to a blender and process until they are finely ground. Add the coconut milk, lemon juice and garlic powder to the blender. Blend until the mixture is smooth - you will need to scrape down the sides a few times to make sure everything combines nicely. Stir through the green onions and season to taste with salt & pepper. Refrigerate to thicken before serving. Add ghee to a 10 inch skillet over low heat. Once the ghee 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, sliced red onion, green onion sauce, and extra chopped green onions before serving.

2 Servings

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