Paleo Scottish Smoked Salmon and Asparagus Frittata with Wild Garlic Sauce
A flavorful scottish brunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Fish (Smoked Salmon)
Ingredients
- 6 large organic eggs
- 8 oz sustainably sourced smoked salmon
- 1 bunch fresh asparagus
- 1/2 cup wild garlic leaves and flowers (or substitute with spinach)
- 1/4 cup coconut milk
- 2 tbsp grass
- fed unsalted butter
- Salt and black pepper, to taste
- Optional: Freshly grated nutmeg and hot sauce
Instructions
- Preheat the oven to 350°F (175°C). In a large bowl, whisk together eggs, coconut milk, salt, and black pepper. Finely chop wild garlic leaves and flowers or spinach. Set aside. Melt butter in an oven safe frying pan over medium heat. Add asparagus spears and cook for 3 minutes. Pour the egg mixture over the asparagus and add smoked salmon on top. Bake for 20 minutes, until golden brown and set.
Chef’s Insight
The combination of smoked salmon and asparagus creates a harmonious balance of flavors and textures that truly represents Scottish cuisine.
Notes
To make the wild garlic sauce, blend wild garlic leaves and flowers with olive oil, salt, and pepper until smooth. Serve on the side for dipping.