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Grilled Salmon and Asparagus Frittata

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Ingredients

Adjust Servings:
4 Eggs white and yolk separated
1.5 oz Salmon Pink Salmon
6 Spears Asparagus Ends Cut Off
4 Whole Shitake Mushrooms Sliced
1 Medium Onion Chopped
1 Clove Cloves of Garlic Minced
1/2 tsp Thyme Dried
1/2 tsp Basil Dried
1/2 tsp Ghee
1/2 tsp Coconut Oil
Taste Kosher Salt
Taste Black Pepper

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Grilled Salmon and Asparagus Frittata

Wonderful diabetic friendly grilled salmon and asparagus frittata is super simple to make, it tastes so amazing you'll be making it often. Great for brunch!

  • 20
  • Serves 2
  • Easy

Ingredients

Directions

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Wonderful diabetic friendly grilled salmon and asparagus frittata is super simple to make, it tastes so amazing you’ll be making it often.  Great for breakfast or lunch!

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Steps

1
Done

Preheat your oven to 350°F or Grill to Cook Salmon and Asparagus

2
Done

Whisk the egg whites in a large bowl until it becomes very bubbly.

3
Done

Whisk the yolks in a separate bowl.

4
Done

Salt and pepper the salmon.

5
Done

Drizzle the coconut oil over the asparagus spears.

6
Done

Season with salt and pepper if desired.

7
Done

Place salmon and asparagus on the grill or in the oven

8
Done

Flip the spears and salmon after about 4-6 minutes to cook on the other side.

9
Done

Once cooked, roughly chop the salmon and asparagus.

10
Done

Toss into the whisked egg whites; then add the yolks, garlic, onion, thyme and basil.

11
Done

Heat the ghee in a cast iron skillet until bubbly.

12
Done

Pour the egg mixture into the skillet and cook for 10-15 minutes or until middle of frittata is completely cooked through.

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