Whole30 Salmon Egg Frittata

Habanero Mint Tuna Power Bowl recipe image

Serving Size: 4-5

Prep Time: 30-40 minutes

Submitted by: Balance with B


  • 1/2 cup almond milk
  • 10 organic eggs
  • 1 can of Safe Catch Salmon
  • 1 cup vegetables of choice
  • Pinch of sea salt
  • 1/2 avocado

*Add any spices you prefer to mix


1. Pre-heat your oven to 400 degrees.

2. In a large skillet or your cast iron. Cook your vegetables that you are using in olive oil under tender.

3. In a large bowl; add the eggs, the salmon, and the almond milk. Beat lightly with a fork.

4. Once your vegetables are tender; add in the egg mixture. Over medium heat.

5. To prevent the eggs from burning or browning too much on the bottom, using a spatula move the mixture around a bit to also ensure even cooking. Cook for about 8 minutes.

6. Transfer to your oven and allow to continue cooking for about 15-20 minutes. The top will become golden brown and slightly crispy. You can also check my slightly cutting into the dish.

7. Allow to cool for a few minutes before cutting.

*Top with dill or anything you like!
**To prevent the eggs from becoming “soggy” the next day, allow to completely cool before storing in your fridge. Stays fresh for up to 2-3 days. To reheat, place back in the oven at 400 degrees for 5 or so minutes or eat cold.

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