Whether you're following a paleo, whole30, gluten-free or dairy-free diet; this frittata recipe checks all those boxes! Like the idea of the dish but wish it was keto friendly? That's an easy fix, simply leave out the roasted sweet potatoes and substitute for another low-in-starch vegetable such as leeks or asparagus!
This recipe was curated for a Spring Cleanse Ebook created by my Nutritionist friend and fellow IHN graduate Kirstin Olsen from the blog Rural Root One. Launching with the start of the spring equinox, Kirstin's' cleanse is a 12-day program that offers participants guidance and recipes to support their bodies' detoxification processes.
Honoured to be apart of the collective of talented Nutritionists Kirstin gathered for this ebook. I wanted to create an easy to make but delicious dish that can be grab-and-go ready for days. When following a new eating regime, the prep can sometimes seem quite daunting. This recipe should eliminate the stress factor, being so simple and easy to follow.
Why the importance of a spring cleanse? Well throughout the long cold winter months, we tend to slow down, our immune systems have been under the stress of continuous exposure to cold and flu and our digestion is a little bogged down. Spring is a perfect opportunity to encourage detoxification of any toxic build-up we might have, to eliminate some foods from our diet that are hard on digestion or hard on the liver.
Granted you can tolerate eggs; this recipe contains sulfur-rich vegetables great for encouraging liver detox phase 1 and phase 2, it is rich in anti-inflammatory omega-3 fatty acids and maybe most importantly - it will leave you satisfied and full for hours.
Find all the details below. Happy cleansing!
Total Time: 1 hour
- 9.5 inch round ceramic or glass dish
- Baking sheet
- Medium mixing bowl
- 1 can or approx. 200g of cooked wild salmon
- 10 organic pasture-raised eggs
- 1/2 cup unsweetened nut or seed milk
- 2 small yams, chopped
- 4 lacinato kale leaves, ribboned
- 1 small zucchini, chopped
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp capers
- 2 tbsp extra virgin olive oil
- A small bunch of fresh thyme
- Juice of 1/2 a lemon
- Himalayan salt and pepper
- Preheat oven to 350F.
- Prep yams, kale, zucchini, onion and garlic.
- Spread yams onto a baking sheet. Lightly drizzle in olive oil, a touch of salt and pepper and bake for 10 minutes.
- Lightly drizzle remaining vegetables in oil, salt and pepper.
- Remove yams from oven and add remaining vegetables and thyme to baking sheet. Bake for another 10 minutes.
- Crack eggs into mixing bowl, add in milk, 1/2 tsp of salt, 1 tsp black pepper and juice of 1/2 a lemon. Whisk until frothy.
- Remove vegetables from oven, let cool and transfer to pie dish.
- Add salmon and pour egg mixture into dish.
- Set dish in the oven for 35 minutes.
- Remove, let cool and top with capers.