Everything but the Bagel Frittata
Updated Feb 15, 2021, Published Aug 17, 2019
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Lately I’ve been trying to avoid certain foods, including processed foods, grains, and sugar. So, what’s a gal to do when she’s craving a savory everything bagel with cream cheese and lox? Glad you asked.
May I present to you, the Everything but the Bagel Frittata! This grain-free dish packs a flavor-punch with the combination of dill, lox, red onion, and everything bagel seasoning mix.
Since its primary ingredient is eggs (I use pasture-raised eggs from Nature’s Yoke), this dish is more protein-rich than an everything bagel with cream cheese and lox. It’s healthier and more substantial, for a better way to fuel the morning.
I used Watkins’ everything bagel seasoning, but you can choose any other gluten-free brand of everything bagel seasoning or do a quick Google search for a recipe to make your own, if you happen to have most of the ingredients on-hand already.
Everything but the Bagel Frittata
Ingredients
- 1 tablespoon butter
- 8 large pastured eggs
- ¼ cup heavy cream
- 1 teaspoon kosher or fine sea salt
- ¾ teaspoon freshly ground black pepper
- 3 tablespoon fresh dill, , minced
- 4 ounces wild caught lox, (smoked salmon)
- 4 ounces cream cheese
- ½ small red onion, , thinly sliced
- 2 teaspoons gluten-free everything bagel seasoning mix
Instructions
- Place rack in center of oven and preheat to 400 degrees.
- Melt the butter in a 9-inch oven proof skillet over medium heat.
- Whisk the eggs, cream, salt, pepper, and dill together and pour into the melted butter. Cook until the edges start to set, about 2-3 minutes.
- Chop the lox and drop all over the eggs. Break the cream cheese into small pieces and scatter over the eggs. Place the onion slices over the top and the sprinkle with the bagel seasoning. Bake for 20 minutes or until the edges are starting to brown and the eggs are set in the center. Let cool for 5 minutes before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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just so you know, to quote foodrepublic.com
“Smoked salmon is a blanket term for any salmon: wild, farmed, fillet, steak, cured with hot or cold smoke.
Lox refers to salmon cured in a salt-sugar rub or brine (like gravlax). Nova is cured and then cold-smoked (unlike lox or gravlax). There’s also hot-smoked salmon, which is cured, then fully cooked with heated wood smoke.”