📝 About This Recipe
This elegant frittata elevates the humble breakfast egg into a sophisticated, Paleo-friendly masterpiece that captures the bright, briny flavors of the Pacific Northwest. Silky ribbons of cold-smoked salmon meld with the salty pop of non-pareil capers and the citrusy aroma of fresh dill, all nestled in a cloud-like bed of whisked eggs. It is a protein-packed, grain-free classic that feels like a celebration, whether you are hosting a weekend brunch or fueling up for a busy morning.
🥗 Ingredients
The Egg Base
- 8 pieces Large pasture-raised eggs (at room temperature)
- 1/4 cup Full-fat coconut milk (unsweetened, shaken well to incorporate cream)
- 1/2 teaspoon Sea salt (adjust based on the saltiness of your salmon)
- 1/4 teaspoon Freshly cracked black pepper
- 1 tablespoon Nutritional yeast (optional, for a subtle cheesy flavor)
The Aromatics and Fillings
- 2 tablespoons Ghee or Avocado oil (for the pan)
- 1 medium Leek (white and light green parts only, cleaned and thinly sliced)
- 2 cups Baby spinach (tightly packed)
- 4-6 ounces Cold-smoked salmon (torn into bite-sized pieces)
- 2 tablespoons Capers (drained and patted dry)
- 3 tablespoons Fresh dill (finely chopped, plus extra for garnish)
- 1/4 small Red onion (very thinly sliced into half-moons)
For Garnish
- 1 whole Lemon (cut into wedges for serving)
- 2 pieces Radish (thinly sliced for crunch)
👨🍳 Instructions
-
1
Position a rack in the center of the oven and preheat your broiler to 'high' or 500°F (260°C).
-
2
In a large mixing bowl, crack the 8 eggs. Add the coconut milk, sea salt, black pepper, and nutritional yeast. Whisk vigorously for about 1 minute until the mixture is completely homogenous and slightly frothy.
-
3
Stir half of the chopped dill into the egg mixture and set it aside to allow the flavors to infuse.
-
4
Place a 10-inch oven-safe skillet (cast iron works beautifully) over medium heat and add the ghee or avocado oil.
-
5
Once the fat is shimmering, add the sliced leeks. Sauté for 4-5 minutes until they are soft and translucent, but not browned.
-
6
Add the baby spinach to the skillet. Toss gently with tongs for 1-2 minutes until just wilted. Spread the vegetables into an even layer across the bottom of the pan.
-
7
Pour the egg mixture over the vegetables. Using a heat-resistant spatula, gently move the cooked edges toward the center for about 30 seconds to allow uncooked egg to flow underneath.
-
8
Reduce heat to medium-low. Evenly distribute the torn smoked salmon, capers, and thin red onion slices over the top of the setting eggs.
-
9
Cook undisturbed on the stovetop for 5-7 minutes. You want the bottom and sides to be set, but the center should still be slightly jiggly.
-
10
Transfer the skillet to the preheated broiler. Watch closely! Broil for 2-4 minutes until the top is puffed, golden brown, and the center is fully set.
-
11
Remove from the oven carefully (the handle will be extremely hot). Let the frittata rest in the pan for 5 minutes; this allows the structure to firm up for easier slicing.
-
12
Garnish with the remaining fresh dill and sliced radishes. Slice into wedges and serve directly from the pan with lemon wedges on the side.
💡 Chef's Tips
Don't over-salt the eggs; the smoked salmon and capers bring a lot of natural salinity to the dish. For the fluffiest texture, ensure your eggs are at room temperature before whisking. If you don't have coconut milk, you can substitute with 1/4 cup of almond milk or even water, though it will be less creamy. Always clean leeks thoroughly by soaking sliced rings in cold water to remove trapped sand. Avoid overcooking under the broiler; the frittata will continue to cook slightly from the residual heat of the cast iron pan.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad tossed in a simple lemon and olive oil dressing. Pair with a side of roasted sweet potato hash browns for a hearty Paleo breakfast. A chilled glass of sparkling water with a splash of cranberry or a hot cup of Earl Grey tea complements the smoky flavors. Top with a dollop of Paleo-friendly 'sour cream' (made from cashews or thick coconut cream) for extra decadence. Offer extra lemon wedges to brighten the richness of the salmon and fats.