Smoked Salmon Frittata: Dallas blogger sharing her Whole 30 recipe for a smoked salmon frittata that is easy to make ahead and eat all week. #Whole30recipe #Whole30 #smokedsalmon #salmonfrittata

Today marks the start of the last week of my Whole 30! Woohoo! I’ve noticed the more that I have done the Whole 30, the less I struggle with food boredom because I have a collection of some of my favorite recipes. I also love experimenting and coming up with new ones!  I’ve shared a recipe for mini egg frittatas that you can tailor to your liking by what you add to them (see that recipe here), but today I wanted to share the recipe for this delicious smoked salmon frittata. It’s topped with a dill and caper aioli that makes it such a savory and delicious meal. I make it on Sunday morning and then eat it the next few days in a row. Scroll down to snag the super easy Whole 30 approved recipe.

Smoked Salmon Frittata: Dallas blogger sharing her Whole 30 recipe for a smoked salmon frittata that is easy to make ahead and eat all week. #Whole30recipe #Whole30 #smokedsalmon #salmonfrittata

Smoked Salmon Frittata: Dallas blogger sharing her Whole 30 recipe for a smoked salmon frittata that is easy to make ahead and eat all week. #Whole30recipe #Whole30 #smokedsalmon #salmonfrittata

I love the feedback I got on sharing a new recipe with you all last week (see that here), so I wanted to keep it going. I love hearing from you all so that I can keep posting what you all want to see! While I don’t always eat Whole 30 approved, I love finding ways to make some of my favorites healthier and eating clean at home when I can, so if there is anything you’d want to see please let me know.

Smoked Salmon Frittata: Dallas blogger sharing her Whole 30 recipe for a smoked salmon frittata that is easy to make ahead and eat all week. #Whole30recipe #Whole30 #smokedsalmon #salmonfrittata

INGREDIENTS:

For the frittata

  • 10 eggs
  • 1 pound of smoked salmon*
  • 1/2 an onion, chopped
  • 2 Tablespoons of oil– avocado, coconut, or ghee
  • 1 Tablespoon of dill
  • 1 Tablespoon chopped capers
  • 1 teaspoon of chopped chives
  • Salt + pepper

For the dill-caper aioli

  • 1/2 cup of dairy-free mayo
  • 1.5 Tablespoons of fresh lemon juice
  • 1 Tablespoon of chopped capers
  • 1 teaspoon of dill

*You can use regular salmon. If you do, just cook it for about five minutes on medium-high heat. Only cook it about 2/3 of the way through, because it will continue to cook when you bake the frittata.

DIRECTIONS:

  1. Preheat the oven to 375 degrees.
  2. Grease the bottom of an 8×8 baking dish.
  3. Chop your onion and cut your salmon into bite size pieces.
  4. Layer the bottom layer of the pan with the salmon.
  5. In a bowl, mix together the eggs, chopped onion, and spices. Whisk until it’s mixed thoroughly.
  6. Pour the egg mixture over the salmon. Shift the pan as needed until the egg mixture is evenly spread.
  7. Bake the frittata in the oven for 30 minutes until the center is no longer wet.
  8. In the mean time, mix together all of your ingredients for your aioli in a food processor.
  9. When your salmon is finished, pull it out and let it cool for about ten minutes before serving with aioli. I top it off with a few extra capers and dill on top. I love avocado with salmon, so I add a side of avocado to mine, too!

Smoked Salmon Frittata: Dallas blogger sharing her Whole 30 recipe for a smoked salmon frittata that is easy to make ahead and eat all week. #Whole30recipe #Whole30 #smokedsalmon #salmonfrittata

I was majorly challenged on my Whole 30 this last weekend. We celebrated my mother-in-law’s birthday on Saturday which included going to the horse races in Hot Springs, Arkansas and then an Italian dinner. I am obsessed with Italian food, so this was slight torture. I packed a cooler and had tons of snacks and food, but sitting at a table surrounded my all my favorite foods was a major test! Then yesterday, my husband and I took a few photos for an upcoming collab (that I can’t wait to share with you all) and I had lots of food in front of me I also couldn’t eat. I am patting myself on the back for my restraint! It was tough, but I’m so glad (as I always am) that I held strong! The pasta I eat next week at one of my favorite Italian places will be so worth the wait. Hope you all have a wonderful start to your week! XO

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