Both salmon and eggs are a good source of bone-strengthening vitamin D, which many UC patients fall short on. Some evidence suggests this fat-soluble vitamin can also help calm intestinal inflammation. Get the scoop on how we developed our UC Cooking Club recipes!
Total Time50 min
- 10 large eggs
- 2 Tbsp. minced fresh chives, divided
- 1 tsp. Dijon mustard
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 Tbsp. extra-virgin olive oil
- 12 oz. russet potatoes, peeled and cut into ½ in. cubes
- ¼ cup finely chopped red onion
- 6 oz. hot-smoked salmon, flaked (find it near the fresh-fish counter)
- 2 oz. goat cheese, crumbled
Per serving: 297 calories; 18g fat; 6g saturated fat; 338mg cholesterol; 518mg sodium; 12g carbohydrate; 1g fiber; 21g protein; 1g sugar; 87mg calcium; 2mg iron; 511mg potassium
Step 1Preheat oven to 350°F.
Step 2Place eggs, 1 Tbsp. chives, mustard, salt, and pepper in a large bowl; whisk to combine. Set aside.
Step 3Heat oil in a 10-inch oven-safe skillet over medium. Add potatoes; stir to coat, then arrange in a single layer. Cover and cook until potatoes are almost tender, about 8 minutes, stirring occasionally. Add red onion; cook 3 more minutes, until softened.
Step 4Scatter salmon evenly over potato mixture in pan. Pour egg mixture over salmon and potatoes. Sprinkle cheese over top, and transfer pan to preheated oven. Bake until egg mixture is set, about 25 to 30 minutes. Garnish with remaining 1 Tbsp. chives. Let stand 5 minutes before cutting into 6 slices.