One dish // one pan meals are what I like - easy clean up and easy to make, especially when I am short on time or need quick ideas for meal prep for the week.
I made a salmon egg frittata type of dish, packed with protein and veggies that made for a super quick breakfast, (on top of some toast with avocado or even just by itself) an easy lunch with some side greens, or a even dinner if I was feeling lazy!
This is perfect for anyone following Whole30, Paleo, gluten free, or dairy free!
For this; in my cast iron I added in organic eggs, brussels sprouts, tomatoes (leave them out if you are following Whole30), a whole avocado, my favorite spices, and 1 can of salmon from Safe Catch! Then I topped it with dill and sesame seeds. How simple is that! I cooked everything in my cast iron and just used one bowl for the eggs, salmon, and almond milk mixture!
For the salmon, I used Safe Catch canned salmon! They are my favorite brand of canned salmon or tuna! I always pick theirs because:
X Lowest in Mercury than ANY brand (including their tuna!)
X Non GMO verified
X Paleo certified
X Whole30 certified
X boneless, skinless
X sustainably caught
X Tastes amazing!
I love eating the salmon from the can, adding it on top of salads for extra protein, in sandwiches, or on top of toast with avocado + oil olive oil and red pepper flakes!
I have a few recipes on my blog using their tuna that you might love that you can easily switch out the salmon for!
Prep time: 15 minutes
Cook time: 15-20 minutes
Total time: 30-40 minutes
What you need:
1/2 cup almond milk
10 organic eggs
1 can of Safe Catch Salmon
1 cup vegetables of choice
Pinch of sea salt
*Add any spices you prefer to mix
What you need to do:
1. Pre-heat your oven to 400 degrees.
2. In a large skillet or your cast iron. Cook your vegetables that you are using in olive oil under tender.
3. In a large bowl; add the eggs, the salmon, and the almond milk. Beat lightly with a fork.
4. Once your vegetables are tender; add in the egg mixture. Over medium heat.
5. To prevent the eggs from burning or browning too much on the bottom, using a spatula move the mixture around a bit to also ensure even cooking. Cook for about 8 minutes.
6. Transfer to your oven and allow to continue cooking for about 15-20 minutes. The top will become golden brown and slightly crispy. You can also check my slightly cutting into the dish.
7. Allow to cool for a few minutes before cutting.
Top with dill or anything you like!
To prevent the eggs from becoming "soggy" the next day, allow to completely cool before storing in your fridge. Stays fresh for up to 2-3 days. To reheat, place back in the oven at 400 degrees for 5 or so minutes or eat cold (That is what I do!)