Smoked Salmon and Veggie Frittata
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 cup frozen peas
- 1/2 cup diced onion
- sea salt & freshly ground pepper to taste
- 12 large eggs beaten
- 1 tablespoon ghee (or olive oil vegan butter, etc.)
- 2 1/2 cups bite-sized broccoli florets
- 1 cup sliced mini sweet peppers (or bell peppers)
- 1 cup flaked smoked salmon (i use homemade but store bought is okay too)
- 1/3 cup shredded romano cheese (omit for dairy-free)
- Carbohydrate 37.6888761588447 g
- Cholesterol 12690 mg
- Fat 298.526495462086 g
- Fiber 4.00942288335705 g
- Protein 381.540850082947 g
- Saturated Fat 93.0387880940762 g
- Serving Size 1 1 recipe (3125g)
- Sodium 4274.69981848344 mg
- Sugar 33.6794532754877 g
- Trans Fat 50.1107987293841 g
- Calories 4365 calories
Preheat oven to 375 degrees (F).Warm the ghee in a 12-inch non-stick skillet (I prefer to use cast iron) over medium heat. Add the broccoli florets, sliced mini sweet peppers, and diced onion. Season with sea salt and freshly ground black pepper. Cook until the veggies are soft, but still a bit crisp.Stir in the frozen peas and smoked salmon.Sprinkle the Romano cheese over the skillet mixture, and then pour in the beaten eggs. Stir well, and use a spatula to evenly distribute the ingredients over the bottom of the skillet.Continue cooking the frittata, without stirring, over the burner for an additional 45-60 seconds. Just until the outside edge of the frittata begins to set.Carefully place the hot skillet in the oven and bake for 10-14 minutes, just until the eggs are set. If you bake the frittata for too long, the top will brown. Let the frittata set for at least 5 minutes before cutting. Serve hot or cold.
