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Salmon Frittata With Coconut Milk for Full GAPS

A Full GAPS salmon frittata with green pepper, cherry tomatoes, cumin, paprika and homemade coconut milk. Cook the vegetables before adding the eggs, bake until set, then finish with fresh cilantro. Makes one skillet batch.
Print Recipe
Servings: 1 skillet batch
Course: Breakfast, Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon coconut oil plain
  • 1 green bell pepper chopped
  • 1/2 white onion chopped
  • 2 cloves garlic minced
  • 1 1/2 cups cherry tomatoes measure, then halve
  • 1 teaspoon ground cumin pure
  • 1/2 teaspoon paprika pure; sweet or hot to suit your taste
  • sea salt to taste
  • black pepper to taste
  • 6 eggs beaten
  • 1/2 cup homemade coconut milk plain, cooled and stirred before measuring
  • 1/2 cup plain cooked wild salmon measure after cooking and flaking; skin and bones removed; no milk-derived fat or sauce
  • 2 tablespoons fresh cilantro chopped, for the top after baking

Equipment

  • 1 10.25-inch ovenproof skillet For stovetop cooking and the 350°F oven step. Use two matching skillet batches at 2x.
  • 1 Mixing bowl and whisk
  • Board, knife, measuring cups and spoons, broad spatula
  • Food thermometer, oven mitt and heat-safe support

Method
 

  1. Heat the oven to 350°F. Chop the green pepper and onion, mince the garlic, and measure then halve the cherry tomatoes. Have the plain cooked, flaked salmon ready. Beat the eggs and coconut milk together.
  2. Melt the coconut oil in an ovenproof skillet over medium heat. Cook the green pepper and onion for a few minutes, stirring, until beginning to soften. Add the garlic.
  3. Stir in the cumin, paprika, salt and pepper. Once the other vegetables have cooked down a little, add the halved tomatoes and cook until softened.
  4. Scatter the cooked salmon across the vegetables, distributing the flakes evenly.
  5. Pour the beaten egg and coconut-milk mixture over the filling, making sure it reaches across the skillet and covers the contents evenly. Add a little more salt and pepper to taste.
  6. Transfer the skillet to the 350°F oven and bake for about 15 minutes, or until the eggs are set. Check that the center is firm rather than liquid; an egg dish reaches 160°F in its center.
  7. Remove the skillet from the oven, set it on a heat-safe surface and scatter the chopped cilantro over the top. Slice and serve, using an oven mitt for the hot handle.

Notes

Yield: One skillet batch. No fixed serving count is given; cut wedges according to your table.
Timing: The oven step is about 15 minutes, until set. Vegetable cooking, preparation, and cooking the salmon or making coconut milk beforehand are additional. No fixed overall total is claimed.
Salmon: Use plain already-cooked wild salmon, measured after flaking. The ingredient amount is half a cup cooked fish, not half a cup raw fish. Remove skin and bones and keep it free of milk-derived fat or sauce for the dairy-free recipe.
Coconut milk: Measure half a cup of finished plain homemade coconut milk. Stir separated milk before measuring and beat it into the eggs.
GAPS: Full GAPS, with eggs and fish; nut-free. Dairy-free with the specified plain salmon and coconut milk. The pepper, tomato and spice preparation is not the gently cooked early Intro egg meal, and the vegetables keep it outside No-Plant GAPS.
Doubling: The 2x amounts make two matching skillet batches. Keep the same set-egg endpoint; do not automatically double the oven time.
Storage: Refrigerate covered wedges. Warm a portion in the oven or gently in a pan until hot throughout.

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