Egg Frittata 🍳

This is another one of my favorite to-go breakfasts since it travels very well! I love to top this off with avocado which I simply take in my purse…I know it sounds weird but avocados are very travel friendly πŸ₯‘

This is an upgrade to my egg pancake, which I typically eat for breakfast with a side of ghee sautΓ©ed breakfast veggies πŸ˜‰

Of course, like everything, this tastes a lot better fresh so it also makes a great at-home breakfast or easy lunch!

One good hack is to make a double portion since it stores well in the fridge!

If you don’t have smoked salmon but want a protein boost, left over shredded chicken, bacon or ground meat works well too!

To make two portions you need:

4-6 eggs πŸ₯š

1 finely chopped zucchini πŸ₯’

Handful of spinach πŸ₯¬

1 chopped baby bok choy πŸ₯¬

A handful of chopped cauliflower or broccoli florets πŸ₯¦

Salt and pepper πŸ§‚

Fresh basil and chives 🌿

Ghee for frying 🧈

Optional: a dash of coconut milk (2 tablespoons), curry powder, smoked salmon 🍣

How to:

Heat up ghee in a pan. Finely chop the veggies and herbs and begin to sautΓ© them in the ghee. Season with salt and pepper and curry powder. Finely chop up the smoked salmon and add it to the veggies.

Combine the eggs, some salt and optimally the coconut milk. Whisk the eggs and pour the batter over the veggies. Fry in ghee for 3-5 minutes until the bottom is set and then place on the lid and let the whole thing set. This takes about another 5 minutes!

Serve with avocado, tahini pepper dip, and lots of butter πŸ₯°

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