Keto Chilean Brunch Delight: Avocado Stuffed Smoked Salmon Frittata

Allergens

Eggs, Fish

Ingredients

• 1. 8 large eggs 2. 1 ripe avocado 3. 1 lb smoked salmon 4. 1/2 cup cherry tomatoes, halved 5. 1/4 cup fresh chives, chopped 6. Salt and pepper, to taste 7. Olive oil spray 8. Optional: Hot sauce or lemon wedges for serving

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, salt, and pepper. Set aside.
3. Slice the avocado in half, remove the pit, and carefully scoop out the flesh into a separate bowl. Mash until smooth and creamy.
4. In a greased 9 inch ovenproof skillet or frying pan, evenly spread the egg mixture. Make an indentation in the center of the eggs and fill it with the mashed avocado.
5. Arrange the smoked salmon pieces on top of the egg mixture and around the edges. Sprinkle cherry tomatoes and chopped chives over the top.
6. Place the skillet in the preheated oven for 20 25 minutes, or until the frittata is set and the edges are slightly golden.
7. Remove from the oven, let it cool for a few minutes, then slide onto a serving plate. Cut into 4 equal portions.
8. Serve with hot sauce or lemon wedges on the side, if desired.

Chef’s Insight

The combination of smoked salmon and avocado creates a perfect harmony of flavors, while the fragrant chives add a touch of brightness to this keto-friendly Chilean brunch delight.

Notes

This recipe can be easily modified to accommodate dietary restrictions or preferences by substituting ingredients as needed.