If you enjoyed the protein-packed crustless quiche, then you’re likely to also fancy this smoked salmon egg casserole. This recipe was adapted from The Performance Paleo Cookbook from Steph Gaudreau with a few added tweaks. This is one of my go-to meal prep recipes. It stores well in the fridge for a few days and makes a good 6-8 servings depending on the size of the slice. It’s high protein, low carb, and easily ready in under an hour.
– 1 tbsp coconut oil
– 2 medium sized zucchini, grated
– 2 green onions, thinly sliced
– 4 large eggs, beaten
– 4 egg whites
– 1 tsp dried dill
– 1 tsp dried chives
– salt and pepper, as needed
– 4 oz smoked salmon, chopped
- Preheat the oven to 350°F. Coat the baking dish with coconut oil spray. (I like to use a round glass pie dish.)
- Heat a large skillet over medium heat with some coconut oil. Add the grated zucchini, chopped green onions, and salt and pepper. Cook until the zucchini is wilted and most of the moisture is out. Usually takes about 5-6 minutes. Turn off heat and let it cool.
- In a large bowl, whisk together the eggs, egg whites, dried dill, and dried chives. Mix in the zucchini and green onion mixture and combine well. Pour the mixture into the baking dish.
- Take the chopped salmon and distribute it evenly across the baking dish.
- Bake in the oven for about 25-35 minutes, or until it looks set. (I like to check by piercing the center with a small toothpick or wooden skewer and see if it comes out clean.)
- Remove from oven. Slice and serve.