2 tablespoons ghee
1 medium onion, thinly sliced crosswise
8 large eggs
1 cup red, yellow and/or orange peppers, chopped
1 cup kefir
1 cup mushrooms
1 tablespoons chopped fresh dill
Sea Salt and black pepper
1 teaspoon nutmeg
6 ounces smoked wild caught Alaskan salmon, skin removed and roughly broken into 1/2-inch pieces
¾ cup goat cheese, crumbled
Preheat oven to 350 degrees F
Melt the ghee in a 10-inch sauté pan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until soft and turning translucent, about 3 minutes. Add the mushrooms and cook until softened and slightly browned, another 3 to 4 minutes. Remove the pan from the heat.
Spread mixture with ghee over bottom of greased pan
Spread salmon pieces over onion mixture
Beat the eggs in a medium bowl with the kefir, 1 tbsp of the dill, 1/4 tsp. salt, 1/4 tsp. pepper, and the nutmeg.
Pour egg mixture over onion mixture
Bake for 35-40 minutes
Sprinkle goat cheese over top and serve
Makes a total of 4-6 servings.
Takes about an hour to prepare.