Salmon Frittata

Here is another favorite and quick meal!  This is one of the dishes that I made for my students.  Really, in the morning before class, I made two batches of this, the kale salad, and the apple cherry crumble.  All of those were super fast to whip up and stick in the oven while you shower or do other things.  The timer on the oven is my best friend!

So here it is:

Ingredients:
1 can of pink salmon
5 large eggs
2 small tomatoes
2 TBS fresh chives
1/4 tsp sea salt
1/4 tsp black pepper
1/3 cup coconut milk
2 TBS coconut flour
coconut oil for the pan (I usually use coconut oil spray).

Instructions: 
So simple!!!
1. Preheat oven to 350 degrees.
2. Chop tomatoes and chives.
3. In a large bowl, combine all ingredients (except coconut oil of course) and mix. 
4. Prepare a 9 x 9 baking dish by coating with coconut oil
5. Pour into the baking dish and bake for about 20-25 minutes until it is firm in the center.