Salmon Frittata

I am now officially starting week three of my elimination diet. Believe it or not I am feeling better, it's weird because I can't even necessarily describe why exactly, other than being less tired and some minor symptoms going away. It never fails to amazing me how much the food that we eat effects us. It can make us feel sick, happy or healthy. How many times over the course of a week do you just eat for the sake of eating? You grab something because it's there as opposed to the nutritional value of it, or even because you really, really want to it it? I think we all are guilty of doing that at some time or another. Having a restricted diet makes you realize how often you take what you eat for granted. It's the worst when you are actually hungry but don't have your pantry and fridge set up for easy and healthy snacking within your diet's parameters. 

This past week I actually come close to having a mini meltdown; it was over meal planning for this week. Over the past few weeks I have had tons of super healthy grain bowls, I've made a whole roasted chicken and have even delved into the world of gluten-free pasta (which was kind of a disaster). I wanted something new this week, something that was totally different than what I have been eating. It was actually my mom who suggested making a quiche, however after last week's gluten-free spaghetti episode I decided to go for a frittata instead. I just didn't have it in me to handle another epic failure. Unfortunately like so many things on this diet, even planning the frittata filling was a challenge. I can't have milk, or cow's cheese, spinach, or tomatoes, all my normal choices for quiche. I decided to splurge and go for salmon and goat's milk cheddar, using kale as a green vegetable to help bulk it up a bit. I know that I rarely post recipes that aren't vegetarian or that use more expensive ingredients when I can use cheaper alternatives, but honestly I felt as though my brain was going to explode so I was pleased to come up with this. Normally I love meal planning. I like flipping through flyers and browsing recipes online; however now things are different. My old fail-safe back-ups aren't there anymore. I can't just whip up a tofu stir-fry the way I used to, I can't have tofu. It can make the process a bit more challenging when you don't have an old faithful just in case you can't think of something new and exciting to make. 

Perfect for weekend brunches or weekday packed lunchs. 

Perfect for weekend brunches or weekday packed lunchs. 

Now in saying all of this, of course I have chosen something that you can modify to suit your needs. After all you don't have to follow my diet. Any milk or unsweetened milk alternative will work equally well. If you don't have canned salmon around, you could use equal amounts of cooked fresh salmon or crab (fresh, canned or frozen). Mild cow's milk cheddar would be a cheaper alternative to the goat's milk cheese. Sheep's milk cheddar would work just as well if your grocery store has it. If you aren't a fan a kale, then broccoli would be a great substitution. You could also use spinach if you avoid cruciferous veggies. The recipe below makes a giant frittata. If your cast iron pan or pie plate is normal sized you will be left with extra filling. If this is the case make mini versions in individual pie plates or muffin tins. In all cases make sure that whatever you use is very well greased before you begin. 

Salmon Frittata

2 TBSP Coconut Oil

8 Eggs

1 Cup Coconut Milk

2 Cans Salmon, Drained

1 Cup Grated Goat's Milk Cheddar

1 Cup Kale, Washed and Torn

1 Onion, Diced

2 TSP Dried Dill

1 TSP Salt

 

Heat your oven to 350 degrees

Use 1 TBSP of coconut oil to grease your pan, set aside

Use the remaining oil to lightly saute the onion, set aside

In a large bowl whisk together eggs and milk

Remove skin and bones from the salmon, and break it into small pieces

Beat salmon into egg mixture

Add in cheese, onions, salt and dill

Mix well and set aside

Arrange kale evenly in the pie plate

Pour egg mixture over top of the kale, rearranging as necessary so none pokes out too much

Bake for 45 minutes or until egg mixture is completely set. If your dish is more shallow it won't take as long so check after 30 minutes or so. 

Enjoy hot or at room temperature. Leftovers freeze well, but reheat best in the oven.

 

Alexandra