Salmon Pepper Fritatta

I love fritattas. They are the easiest shit on Earth to make and I think they always reheat well. Some people get weirded out by reheating eggs but I think it’s the same taste and texture if you bake it. This is one of my go-to recipes for quick and easy breakfasts.

Salmon Pepper Fritatta
Serves 6
9 Eggs
2 Salmon Burgers
1/2 Red Bell Pepper
1.5 oz of Sliced Mushrooms
1 clove of garlic
1 tbsp coconut oil
Seasonings of choice (salt, Flavor God)

Begin by preheating your oven to 425. Grease a glass pan with the oil and set it aside. Grill your burgers on a nearby griddle or pan. Meanwhile, chop your mushrooms, garlic, and bell pepper. Add them to the simmering oil and saute for 2-3 minutes. Take your burgers off the grill and chop them and add them to the veggie medley you have cooking in the pan. Whisk your eggs and add the seasoning to them. Pour the eggs into the baking pan and add your salmon-veggie saute into the eggs and spread it evenly across the pan.


Cook for 20-25 minutes until eggs are springy to the touch and no longer seem wet anywhere.

Macros per Slice
Fats: 17.2g
Carbs: 1.7g
Protein: 17g
Calories: 230



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