Mold Detox Friendly Salmon & Dill Frittata
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Learn more →Ingredients
4 servings
- 8 large eggs
- ¼ cup water
- ½ tsp fine sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp olive oil
- 3 scallions, green tops only, thinly sliced
- 2 cups baby spinach, roughly chopped
- 6 oz cooked salmon, flaked into bite-sized pieces
- 3 tbsp fresh dill, roughly chopped
- 3 oz fresh mozzarella, torn into small pieces
For serving
- 1 tbsp fresh dill sprigs, for serving (optional)
Instructions
- 1
Position an oven rack in the upper-middle position and preheat the broiler to high. In a mixing bowl, whisk together the eggs, water, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
- 2
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and bright green, about 1–2 minutes.
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