Smoked Salmon & Feta Egg Bake
By Holistic Nutritionist Rhiannon Lockhart
6 Servings
40 Minutes
Do you find it hard to get in a nutritious and blood-sugar-friendly breakfast? Frittatas are a simple, family-friendly meal you can prepare the night before to ensure everyone is nourished before they step out the door!
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Smoked Salmon & Feta Egg Bake
Directions
Preheat the oven to 375oF (190oC) and grease a baking dish.
Whisk the eggs, milk, salt, and pepper together in the baking dish.
Add the spinach, onion, capers, smoked salmon, and feta cheese to the eggs and stir gently to incorporate.
Transfer to the oven and bake for 30 to 35 minutes, or until the eggs are cooked through and firm to the touch. Let cool before slicing.
Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: A 10.5 x 7.5-inch baking dish was used to make six servings. One serving is one square piece.
Additional Toppings: Top with fresh dill or chives.
Dairy Free: Use plant-based cheese and an alternative milk.
No Feta Cheese: Use goat cheese instead.
Ingredients
9 Eggs
2 tbsp Cow’s Milk, Reduced Fat ((or anunsweetened non-dairy milk))
Sea Salt & Black Pepper (to taste)
2 cups Baby Spinach (chopped)
1/4 Red Onion (thinly sliced)
2 tsps Capers
2 1/2 oz Smoked Salmon (chopped)
1/2 cup Feta Cheese (crumbled, can also use goat on non-dairy feta)