It seems like it has been forever since we have been eating in this new, clean and healthy way. But, at the same time, the time has been flying by too.
Things have been very up and down throughout this journey, and while yesterday was another really low day, today is looking up. I understand my system is going through a lot of changes, and I am interested to see if things start to balance out at the end of it.
If you haven't already noticed, eggs have been a big part of our daily diet. For some people, eating scrambled or fried eggs every day can get old fast. So, here is another new egg recipe we enjoy to help you change up how you eat eggs with your family. It is unbelievably healthy and tasty. If you aren't a fish fan, you can always skip that part.
Southwest Salmon Frittata
8 large eggs
2 tsp minced fresh garlic
1 tbsp taco seasoning, divided
1 tbsp ghee or coconut oil
1/2 cup diced onions
1 cup sliced mushrooms
1/2 cup diced roasted red peppers, divided
1 can (14.75 oz0 or 2 cans (7.5 oz) of Alaskan salmon, drained
Garnish with fresh cilantro or sliced green onions
Preheat oven to 425 (F). In a large bowl, whisk the eggs, garlic and 1 1/2 tsp of taco seasoning until frothy. Heat a large, nonstick oven-proof skillet over high heat, then add in the oil or ghee. Saute the onions and mushrooms for about 4-6 minutes, or until just getting soft. Add half the roasted red peppers. Sprinkle with the remaining 1 1/2 tsp of taco seasoning, and stir around gently.
Pour in the egg mixture. Reduce the heat and, as the eggs cook, quickly and gently push the outer edges towards the center, letting the uncooked egg mixture run down underneath the cooked egggs. Continue until eggs are about half set. Do not stir. Scatter the drained salmon and remaining red peppers over the frittata. Place pan in oven and bake until eggs are set and just puffy, about 6 minutes. Feel free to garnish with fresh cilantro or green onions. Slice into wedges and serve directly from the pan. Delicious for breakfast, lunch or dinner!