This vibrant smoked salmon and shiitake frittata is a savory, nutrient-packed dish bursting with earthy, umami flavors and colorful vegetables. The creamy richness of whole-fat mozzarella and tender smoked salmon melds with the robust earthiness of shiitake mushrooms, brightened by the sweet crunch of yellow and red bell peppers, green onions, and heirloom grape tomatoes. Fresh rosemary and minced garlic add aromatic depth, while a splash of dry white wine, like Sauvignon Blanc, enhances the complexity with a subtle crispness. Cooked in naturally refined avocado oil, this fluffy, protein-rich frittata draws inspiration from Mediterranean and coastal cuisines, offering a wholesome, elegant option for breakfast, brunch, or a light dinner.
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Nutrition Facts
| Amount Per Serving | |
| Calories | 473 |
| Total Fat | 33g |
| Saturated Fat | 8.14g |
| Trans Fat | 0.04g |
| Sodium | 432.1mg |
| Total Carbohydrate | 9g |
| Dietary Fiber | 2g |
| Total Sugars | 3.34g |
| Protein | 24g |
| Oxalate | 15.63mg |
| Salicylate | 1.56mg |
Compatible Diets
This recipe is compatible the following diets:
- Gluten-free
- Goitrogen intolerance
- Low-Oxalate
- Mediterrerian
- Pescatarian
- Primal
Health Benefits
This filling dish features ingredients that aren’t just delicious, but nutritious!
- Antioxidants: reduces damage to cells from oxidative stress, supports immune function, and better heart and skin health.
- Omega-3 fatty acids: reduces inflammation and improves heart health and brain function.
- Protein: supports muscle health and helps you feel full.
- Vitamin C: supports immune function, aids in iron absorption, and improves skin health and appearance.
Contains ingredients with these beneficial nutrients: angiogenic, antiangiogenic, mast cell stabilizing, DNA repairing, and stem cell boosting.
Full Recipe
Smoked Salmon-Shiitake Frittata
6
servings10
minutes20
minutes437
kcal30
minutesThis vibrant smoked salmon and shiitake frittata is a savory, nutrient-packed dish bursting with earthy, umami flavors and colorful vegetables. The creamy richness of whole-fat mozzarella and tender smoked salmon melds with the robust earthiness of shiitake mushrooms, brightened by the sweet crunch of yellow and red bell peppers, green onions, and heirloom grape tomatoes. Fresh rosemary and minced garlic add aromatic depth, while a splash of dry white wine, like Sauvignon Blanc, enhances the complexity with a subtle crispness. Cooked in naturally refined avocado oil, this fluffy, protein-rich frittata draws inspiration from Mediterranean and coastal cuisines, offering a wholesome, elegant option for breakfast, brunch, or a light dinner.
Ingredients
½ cup avocado oil, naturally refined
¾ cup yellow bell pepper, stemmed, seeded, chopped finely
¾ cup red bell pepper, stemmed, seeded, chopped finely
½ cup green onions, diced
3 cup shiitake mushrooms, stemmed, sliced
10 heirloom grape tomato, quartered
1 tablespoon + 1 teaspoon garlic, peeled, minced
1 tablespoon rosemary, fresh, leaves, minced
¼ cup dry white wine, such as sauvignon blanc
6 oz. smoked salmon, shredded
1 cup whole fat, low-moisture mozzarella cheese, shredded
12 lg. eggs
Directions
- PREP
- Preheat oven to 400°F.
- Chop bell peppers & green onion finely, slice shiitake mushrooms, quarter grape tomatoes, and mince garlic & rosemary.
- Shred smoked salmon & mozzarella.
- Crack eggs into a large bowl and beat
- SAUTÉ & BAKE
- Heat oil in an oven-safe pan on med-high on stovetop until shimmering, 4 min. Sauté bell peppers, onion, shiitake, tomatoes, garlic & rosemary for 5 min.
- Add wine then increase heat to high to cook off alcohol. Reduce heat to med-high, add smoked salmon & mozzarella, and pour in eggs slowly to cover mixture.
- Transfer pan to oven and bake until eggs are fully cooked, 10 min. to 15 min.
- Remove frittata from oven and cool for 5 min. Serve warm.
Tips & Tricks
- Using Dried & Fresh Herbs & Spices Interchangeably: Substitute using a ratio of 1 part dried, crushed to 3 parts fresh, minced. To calculate: divide fresh measurements by 3 or multiple dried measures by 3.
- Fatty Fish Substitution: Mackerel, salmon, sardines, trout & steelhead can sometimes be used interchangeably, depending on the preparation. Their sizes, textures, and flavor profiles vary significantly, so consider the cooking method and desired taste when substituting.
