Mouthwatering German Paleo Brunch: Aromatic Smoked Salmon and Creamy Spinach Frittata

Allergens

Eggs, Fish (Salmon), Dairy (Optional Gruyere Cheese)

Ingredients

• 8 large eggs
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cups fresh spinach, roughly chopped
• 6 oz smoked salmon, flaked or diced
• 1/4 cup fresh parsley, chopped
• 1/2 cup gruyere cheese, shredded (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and heavy cream until well combined. Season with salt and pepper to taste. Set aside.
3. Heat olive oil in an oven safe nonstick skillet over medium heat. Add onion and cook until softened and translucent, about 5 minutes.
4. Stir in chopped spinach and cook until just wilted, about 2 minutes. Remove from heat and let cool for a minute.
5. Add the flaked or diced smoked salmon to the egg mixture, stirring gently to combine.
6. Pour the egg mixture over the cooked onion and spinach in the skillet. Top with chopped parsley and gruyere cheese (if using).
7. Bake in preheated oven for 25 30 minutes or until a knife inserted into the center comes out clean. Let cool slightly before serving.
8. Garnish with additional parsley and enjoy your aromatic, mouthwatering brunch!

Chef’s Insight

To ensure an even bake, use a heavy nonstick skillet to prevent the frittata from sticking.

Notes

Serve with a side of mixed berries or a simple green salad for added freshness and color.