Raise your hand if you’re a lox fan! I have fond memories of eating lox over the years, especially in my favorite city-New York City, but these days the grains and dairy won’t cut it. I was stoked when I came up with this recipe (and the family approved) because I’m pretty sure I could eat smoked salmon every day if they (Josh) and my budget would let me; but sometimes you have to just use what’s in the pantry.
I started our Sunday morning with the intent of throwing together some sort of frittata, so I consulted my every growing pile of Paleo cookbooks. I always seem to come back to Everyday Paleo because her recipes are easy, practical and delicious. She has yet to fail me (and that’s why I have 3 of her cookbooks), so when I found her Family Frittata from her Everyday Paleo Family Cookbook, I decided to run with it.
After scouring through several other cookbooks and realizing I wanted some meat to add to the dish, I went with what I had-canned pink salmon (from Costco). Then, I realized that we had a jar of capers in the fridge (Emma is seriously addicted to capers-she eats them straight from the jar), and thought violà–Lox Frittata!
This recipe can be a springboard for all kinds of concoctions so play around with this and see what you think. If you allow dairy in your life and it doesn’t upset your stomach, then add some cream cheese into the mixture or atop a bagel to make it authentic. That is one of the joys of cooking; you can get creative with what you have on hand and make it your own.
- 2 Tbsp avocado or coconut oil
- 1 cup grated sweet potato (omit for keto)
- ¼ cup onion, diced
- 2 cups spinach
- ¼ cup diced tomato
- 1 can (6 oz) canned salmon
- 1-2 Tbsp capers
- 10 eggs, whisked
- Salt and pepper
1. Preheat oven to 350°F.
2. In a large ovenproof skillet, heat the oil over medium to medium-high heat, add the grated sweet potato and diced onions, and cook until the sweet potatoes are soft and start to brown.
3. Add spinach and cook until it’s wilted.
4. Add tomatoes, capers and canned salmon, and cook for 3-4 minutes.
5. Spread the veggie and salmon mixture evenly over the bottom of the skillet and pour the whisked eggs evenly over the top. Season with salt and pepper.
6. Cook on medium-low heat for 3-4 minutes or until you see that the edges of the frittata are starting to cook.
7. Put the entire pan into the preheated oven and cook for another 10-15 minutes or until the frittata is firm in the middle when you shake the pan.
8. Slice the frittata as you would a pizza and serve it up with some avocado. Enjoy!