Smoked Salmon Frittata with Lemon-Caper Aioli
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6 servings
Ingredients
For the frittata
  • 10 eggs
  • 1 tsp coconut oil or ghee
  • 4-5 oz smoked salmon
  • 2 Tbsp chopped chives, plus more for garnish
  • ¼ cup minced red onion
  • 2 Tbsp chopped dill
  • 1 Tbsp capers, chopped
  • ½ tsp dried garlic
  • ½ tsp black pepper
For the aioli
Directions
  1. Preheat oven to 375 F
  2. Grease the bottom of a 8 x 10in glass baking dish with 1 tsp ghee or coconut oil.
  3. Whisk together the eggs, chives, onion, dill, garlic, and pepper in a large bowl.
  4. Slice the smoked salmon thinly into ½-inch strips. Stir half the salmon in with the eggs, then pour the mixture into the greased baking dish.
  5. Scatter the 2 Tbsp capers over the top of the eggs so they are evenly distributed, then place the other half of the salmon evenly throughout the mixture.
  6. Bake for 30 minutes, until the center is firm to the touch and the eggs are cooked through.
  7. While the frittata is baking, make the aioli: stir together the mayonnaise, 1 tsp lemon juice, and chopped capers. If you like it super lemon-y, stir in an additional tsp lemon juice.
  8. Garnish with additional chopped chives and dill, plus a small scoop of the aioli.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/smoked-salmon-frittata-with-lemon-caper-aioli/