Mini Lox Frittatas


  • 1/2 onion
  • 2 handfuls arugula
  • 2 Tbsp coconut oil
  • 4 egg yolks
  • 3 Tbsp water
  • 1/4 cup coconut milk
  • fresh mixed herbs, chopped finely
  • sea salt and pepper (optional)
  • 2 oz smoked salmon, cut into 6 – 1″ squares
  • 1/4 avocado
  • 3 Tbsp broth, water or coconut milk


  1. In a medium skillet, heat coconut oil over medium heat.
  2. Add onions and cook for 10 minutes or until golden.
  3. Add in arugula and cook until wilted
  4. Remove from heat
  5. Preheat the oven to 400 degrees F
  6. In a bowl, whisk together egg yolks, coconut milk, water, herbs and optional seasoning
  7. Grease a muffin tin, filling only 6 spots
  8. Divide the arugula mixture evenly between the 6 spots
  9. Then divide the egg mixture over the arugula
  10. With a knife, stir the cups so they are distributed evenly
  11. Put in the oven and cook for 20 minutes or until a knife comes out clean when poked
  12. Add the avocado and liquid of choice to a blender or Nutribullet cup. Start will adding just a little bit of liquid and adding more if needed.
  13. Pulse until smooth. The mixture should be creamy
  14. When ready, remove the egg frittatas from the oven.
  15. For each frittata add a smoked salmon square to each.
  16. Dollop each salmon square with the avocado creme and serve

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