“Authentic Portuguese Brunch Delight: Keto-Friendly Bacalhau Frittata with Avocado Salsa”

Allergens

Fish (Fish Allergen)

Ingredients

• 1 lb (450g) salted cod fillet, soaked overnight in cold water
• 8 large eggs
• 1/2 cup (60g) spinach, finely chopped
• 1/2 small onion, finely diced
• 1/2 red bell pepper, finely diced
• 3 tablespoons olive oil
• Salt and black pepper, to taste Avocado Salsa:
• 1 ripe avocado, diced
• 1/4 cup (60g) cherry tomatoes, diced
• 1/2 lime, juiced
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9 inch (23cm) round baking dish with olive oil.
2. In a large pan over medium heat, sauté the onion and red bell pepper in 2 tablespoons of olive oil until softened, about 5 minutes. Add the spinach and cook for another 2 minutes, then set aside to cool.
3. Drain the soaked salted cod fillet, remove any bones and skin, and flake it into a large bowl. Combine with the cooked vegetables and eggs, seasoning with salt and black pepper to taste. Mix well.
4. Pour the egg mixture into the prepared baking dish and bake for 25 30 minutes, or until the frittata is set and golden brown on top. Allow it to rest for a few minutes before cutting.
5. For the avocado salsa, in a small bowl, combine the diced avocado, cherry tomatoes, lime juice, salt, and black pepper. Gently mix until well combined.
6. Slice the frittata into wedges and serve warm with a generous dollop of avocado salsa on top.

Chef’s Insight

To ensure the salted cod is fully desalted, change the water multiple times overnight.

Notes

This recipe is suitable for keto and low-carb diets. Adjust the salt according to your taste preference.