Keto Cauliflower Hash Brown Frittata with Smoked Salmon and Dill

Allergens

None

Ingredients

• 1 large head of cauliflower, grated
• 4 large eggs
• 2 cups smoked salmon, chopped
• 1/2 cup dill, freshly chopped
• 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1/4 cup cream cheese, softened
• 1/4 cup almond flour
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the grated cauliflower with almond flour and season with salt and pepper. Mix well until the cauliflower is evenly coated. Preheat a non stick skillet over medium heat, and add 1 tablespoon of olive oil. Once hot, add the seasoned cauliflower mixture and press down to form a flat layer. Cook for 5 minutes or until golden brown, then flip and cook for another 2 minutes. Remove from skillet and set aside. In a separate bowl, whisk together eggs, cream cheese, and salt and pepper. Stir in the chopped onion, bell pepper, and half of the dill. In the same non stick skillet, add the remaining olive oil and return to medium heat. Pour in the egg mixture and cook for 2 minutes until edges begin to set. Carefully slide the cooked cauliflower back into the pan on top of the eggs. Continue cooking over low heat for another 3 4 minutes, or until the frittata is almost set but still slightly jiggly in the center. Gently fold in the smoked salmon. Transfer the skillet to a preheated oven at 350°F (175°C) and bake for 8 10 minutes, or until the frittata is fully set and golden brown. Remove from oven and let it cool slightly before garnishing with the remaining dill. Slice into portions and serve immediately. Enjoy your delectable Keto Cauliflower Hash Brown Frittata with Smoked Salmon and Dill!

Chef’s Insight

To ensure an even cook, press down on the cauliflower mixture firmly in the skillet. This will create a consistent texture and prevent undercooking.

Notes

For best results, use a freshly grated cauliflower and softened cream cheese.