Lox, Onion and Spinach Frittata
This colorful and nutritious baked egg dish is perfect for Yom Kippur break-fast, a Sunday brunch or a quick weeknight meal. The protein from the eggs and the healthy omega-3 fats from the lox make it filling and satisfying. If you don’t eat dairy, you can omit the goat cheese.
- 10 eggs, pastured raised
- ¾ cup full-fat coconut milk
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon fresh ground black pepper
- Pinch of salt
- 1–2 tablespoons olive oil
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- 2 cups raw spinach, chopped
- 6–8 ounces smoked salmon, chopped
- ¼ cup goat cheese
- Preheat the oven to 350 degrees. In a large bowl, whisk together eggs, coconut milk, garlic powder, parsley, pepper and salt until it starts to become frothy. Set aside. In a large, oven-safe sauté or cast-iron pan, heat olive oil over medium heat. Add onions and garlic and sauté until onions become slightly translucent. Add spinach and cook for an additional 1 to 2 minutes until wilted. Add lox and stir to combine. Turn off burner. Re-whisk egg mixture and pour over lox mixture. Place pan in oven and bake for 20 minutes or until eggs are set.