Add Row 
Add 
Servings: 2, Prep Time: 10 min, Cook Time: 15 min
Ingredients
4 large [200 g] Egg
1 tbsp [14 g] Avocado Oil
10 spear, medium (5-1/4" to 7" long) [160 g] Asparagus
1 cup, chopped [70 g] Mushrooms
0.18 onion [19.8 g] Yellow Onions (Sliced)
4 oz, boneless [113.4 g] Smoked Salmon (Wild Caught)
0.5 avocado [68 g] Avocado (Sliced)
Directions
Using a medium-sized skillet, heat half of the oil or ghee. Once heated, add the asparagus, onion, and mushrooms. Sauté for 3 minutes. Season to taste with salt and pepper.
Thinly slice smoked salmon and add to skillet. Stir.
In a small bowl, crack eggs and beat.
Add the remaining oil or ghee to pan. Swirl around.
Pour eggs on top of cooked vegetables. Do not stir.
With skillet on a medium heat setting, allow the bottom of the frittata to set.
Next, lower the heat and cover the skillet. Cook for an additional 6 minutes.
Serve with a side of avocado.
Nutrition Info
Calories: 362, Fat: 24g, Carbs: 9g, Protein: 30g, Fiber: 4g
Write A Comment