“Mouthwatering Portuguese Brunch: Paleo Kale & Mushroom Frittata with Smoked Salmon”

Allergens

Eggs, Fish (Salmon)

Ingredients

• 6 large eggs 1 cup kale, chopped 1 cup cremini mushrooms, sliced 1/2 red onion, diced 4 oz smoked salmon, cut into bite
• sized pieces 1/4 cup almond milk 1/4 teaspoon sea salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil Optional: Fresh parsley for garnish

Instructions

1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the eggs and almond milk, then season with salt and pepper. Set aside.
3. In an oven safe skillet, heat olive oil over medium heat. Add red onion and sauté until translucent.
4. Add kale and mushrooms to the skillet, cook until softened. e) Pour the egg mixture over the vegetables in the skillet, and gently stir to combine. f) Cook for 5 minutes on low heat, then place the skillet in the preheated oven for 12 15 minutes, or until the frittata is set and golden brown. g) Remove from oven, let cool slightly, then cut into wedges. Garnish with smoked salmon pieces and fresh parsley.

Chef’s Insight

The combination of kale, mushrooms, and smoky salmon creates an umami-rich dish that satisfies and delights the palate.

Notes

Adjust the seasoning as needed to suit your taste preferences.