Scottish Paleo Brunch: Smoked Salmon and Leek Frittata with Roasted Tomatoes & Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large eggs 1/2 cup coconut milk Salt, to taste Black pepper, to taste 1/4 cup olive oil, divided 1 small leek, white and light green parts, thinly sliced 1 cup cherry tomatoes 1 bunch asparagus, trimmed 6 oz smoked salmon, roughly chopped Fresh parsley, for garnish

Instructions

1. Preheat oven to 350°F (175°C). In a large bowl, whisk together eggs, coconut milk, salt, and pepper. Set aside.
2. In an oven safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced leek and cook for 3 4 minutes until softened.
3. Add the cherry tomatoes to the skillet with the leeks, and cook for another 5 minutes until they begin to soften.
4. In a separate pan, heat another 2 tablespoons of olive oil over medium heat. Blanch the asparagus for 2 3 minutes, then add them to the tomato and leek mixture in the skillet.
5. Pour the egg mixture into the skillet with the vegetables and stir gently to combine. Top with smoked salmon.
6. Transfer the skillet to the preheated oven and bake for 20 25 minutes, or until the frittata is set in the center. Remove from the oven and let it cool slightly before slicing.
7. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable sensory experience.

Notes

This recipe is gluten-free, dairy-free, and Paleo-friendly. Adjust the spices to your preference.