Sweet & Savory Smoked Salmon Frittata

Eggs are an easy way to get more protein into your diet. I like to make omelets or frittatas for breakfast. This makes getting protein and veggies much easier in the morning. Protein is one of the building blocks of your metabolism, digestion and gut health.

When my gut was a wreck and I wasn't digesting anything well, I would poop out huge chunks of my food. Mostly all of my food went undigested and this is one of many examples of what protein deficiency can look like. During my prime in the plant based world, I thought I was eating so well and doing all the right things but I was actually tearing my gut apart.

If I knew 10 years ago what I know today, I would have never allowed myself to consume a mere 30g of protein a day and then wonder why my gut was a wreck, I was always hungry and not digesting my food.

Instead, I would have eaten an abundance of veggies daily including root vegetables and leafy greens, slowly increased my protein over time and began working with someone 1:1 to address some of the root causes of these issues.

PRO TIP:

If you can’t have eggs, forgo the frittata and make a stir-fry or patties with some ground meat

INGREDIENTS:

• 2 tbsp avocado oil

• 1 onion, diced

• 1 medium purple carrot (or any color carrot)

• 1/2 medium plantain

• 1/4 head red cabbage, diced

• 3 cups kale, washed and chopped

• 5 eggs, beaten together well

• 4-6 oz smoked salmon

TO MAKE:

Preheat your oven to 375F

Add oil to a skillet and add the diced onion and purple carrot. Cook for 3-5 minutes until softened. Add in the red cabbage and and kale. Cook until softened. Then, add in the plantain and continue to cook until the cabbage is cooked.

Alternately, you may also pre-cook all of these veggies. When you’re ready to make your frittata, you’ll just be warming them back up until they are hot.

Then, pour your eggs over this mixture and place your smoke salmon on top. Place in your oven for another 15-20 minutes until the eggs are fully cooked through.