So, I am actually a pescatarian, and though most of my recipes are vegan, you may notice I do post the occasional recipe containing eggs, and once in a blue moon, a fish recipe (this is my first). This one is a must-share. I was perusing my fridge, wondering what to make for dinner tonight and came across eggs and a stash of smoked wild Alaskan sockeye salmon from Costco (sooo delicious, but hard to get through a Costco-sized quantity when you’re the only fish eater in the house!). So I decided it was going to be a breakfast-for-dinner night. I think you’ll find this flavorful dish to be an absolute delight – there is just something so cheerful and sunshiny about seeing this bright yellow frittata puff up in the oven. And it took me about 40 minutes flat from start to finish! This high-protein, low-carb dish is the perfect centerpiece for a hearty brunch or a light healthy dinner. Serves 4.
- About 4 oz of sliced smoked salmon (wild Alaskan sockeye is my favorite!)
- 4 free range eggs
- 1/2 cup of vegan sour cream
- 1/2 sweet yellow onion
- 1 Tbsp extra virgin olive oil
- 1 Tbsp Earth Balance buttery spread
- 2 scallions
- 3-4 stems of fresh Italian parsley
- 3-4 stems of fresh dill
- 1/4 cup vegan shredded cheese (I used Daiya cheddar style shreds)
- 1/2 tsp black pepper, coarsely ground
Preheat your oven to 350 F. Chop the onion and saute in the olive oil and earth balance over medium-high heat until it becomes translucent and the edges start to brown.
Meanwhile, roughly chop the smoked salmon. Once the onion is caramelizing, turn off the heat and stir in the smoked salmon so it gets heated but not overcooked.
Meanwhile, finely mince the fresh herbs and scallions. Then, in a medium bowl, combine the eggs, sour cream, minced herbs and scallions, and black pepper.
Whisk together, then fold in the shredded cheese and finally your sauteed onion and salmon pieces.
Pour into a greased 9-inch pie plate and bake for approx 25 minutes until puffy and cooked through (a knife inserted should come out clean).