Salmon & Asparagus Frittata

One of the first Paleo recipes I tried after starting the Whole30 was this Salmon & Asparagus Frittata, which I found here. It was pretty delish. Here’s what you need:

• 12 eggs
• 6-8 oz salmon
• asparagus
• scallions
• mushrooms
• 1 t garlic powder
• 1 t onion powder
• salt and pepper
• 1 T olive oil

Preheat the oven to 350 degrees. Whisk the eggs, shrooms, onions and powders all together and grease up and season the salmon and asparagus on an aluminum foil wrapped pan.

Bake for 12-15 minutes or until salmon flakes easily with a fork, and then, if you’re a wild child like myself, tear the salmon apart with your hands and cut up the asparagus to mix in with the egg concoction.

Pour it all into a glass baking dish and bake until the middle is no longer jiggly — mine took about 40 minutes, but the recipe only called for 18-20 minutes. I then proceeded to eat it by itself, with avocado on top of it, with hot sauce and even stunk up my office with fishy salmon smell at one point; totally worth it.

This detox definitely has me thinking outside the box. Cheers to 8 days without carbs!