I may have gone slightly overboard on the salmon to egg ratio in this frittata (I used 1 1/2 lbs of salmon), so much so that I am not even sure that it can safely be called a frittata anymore, but I’m going to do it anyway. Both salmon and eggs are very high in protein and good fats and the yams are high in complex carbohydrates, making this a very filling, highly nutritious and easily portable meal. I like to divide it into eight pieces and wrap them up individually, and then my brothers and I take them for lunches or they eat them as snacks when they are in their raid the fridge modes.
Salmon Yam Frittata
Prep time
Cook time
Total time
Serves: 6-8
INGREDIENTS:
- 1-1½ lb wild salmon fillet
- 8 eggs
- 2 cups yams, chopped into small pieces (2 small yams)
- ½ cup unsweetened almond milk
- ¼ cup green onion, sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon cold-pressed olive oil
- ½ teaspoon sea salt
- Avocado dijon sauce
- 4 small or 2 large avocados
- 1 tablespoon raw apple cider vinegar
- 1 tablespoon dijon mustard
- A few dashes of sea salt and black pepper
DIRECTIONS:
- Preheat oven to 400°. Place the salmon on a parchment paper lined baking sheet, sprinkle with sea salt and black pepper and bake for 20-22 minutes, until cooked through. Remove from oven, cut into strips (just to help it cool faster) and set aside to cool. In a large bowl whisk together the eggs, almond milk and salt. Add in the yams and herbs and then once the salmon has cooled to around room temperature break it into small pieces and add it in. Add the olive oil to a large pie dish and make sure the bottom and sides are all evenly coated in it. Pour in the egg mixture then place in the oven for 40 minutes.
- Sauce
- Mash it all together with the back of a fork in a small bowl then place a dollop on each piece of frittata.
