Over the next six weeks, every Friday I will share with you a recipe from my new book, The Skinny Gut Diet. If you have tried it all, but you still can’t lose weight, then this book is for you. You are not entirely to blame for your extra pounds. As it turns out, the bacteria in your gut play a major role in whether or not you will lose weight—and keep it off—for good.
Breakfast can be one of the most difficult meals for avoiding sugar and starchy carbs while also eating plenty of protein and fiber. Fortunately, eggs are a great option. (And forget the idea that eggs are bad for you—it’s a myth!) This salmon frittata has only 2 teaspoons of sugar (that includes sugar that breaks down from starchy carbohydrates), as calculated using my sugar tracker calculation:
2 teaspoons of sugar
30 minutes to prepare and cook
1 tsp extra coconut oil
¼ cup sweet onion, diced
¼ cup frozen or fresh steamed corn kernels
One 4-ounce can salmon, drained
1 ripe tomato, diced
¼ cup red bell pepper, chopped
2 large eggs, lightly beaten
4 cups fresh spinach (raw)
¼ cup avocado, sliced
¼ cup of your favorite salsa
1 tablespoon fresh mint or basil leaves, chopped
Pinch of salt
Freshly ground black pepper
3 tablespoons grated Cheddar cheese (optional)
- Preheat the broiler. In a large ovenproof skillet, heat the coconut oil over medium heat. Cook the onion until softened, about 3 minutes. Add the corn, salmon, tomato, and bell pepper. Gently stir to combine, and continue to cook for about 4 minutes more.
- Pour the eggs over the mixture. Cook on medium heat for about 4 minutes more.
- Place the skillet in the broiler and broil for 1 to 2 minutes, until the eggs are light golden brown on top. Watch carefully.
- Cut the frittata into wedges and serve on a bed of spinach topped with fanned avocado slices and salsa. Sprinkle with the fresh herbs, salt, and pepper. Top with cheese, if desired.