A beautiful Whole30 Frittata with a crispy potato crust, filled with smoked salmon, asparagus and herbs. This potato frittata recipe is the perfect base to start with to create any frittata you can dream up. The potatoes crisp around the edge of the pan, so this is similar to having your hash browns cooked right into your eggs!
sea salt ( to taste )
3 russet potatoes ( thinly sliced with a mandoline )
1/2 cup coconut milk ( canned, full fat )
2 tablespoons fresh dill ( chopped )
2 tablespoons Italian parsley ( chopped )
1/2 teaspoon sea salt
black pepper ( to taste )
1/4 pounds smoked salmon
1/2 pounds asparagus
- Use a mandoline to thinly slice the potatoes. If you do not have a mandoline, this is still possible to do, but will take some extra time.
- Add the eggs, coconut milk, sea salt and pepper,...
See the full directions on my site