Smoked Salmon Casserole

I am normally not a casserole maker, but decided to take a chance and make one to bring to Easter dinner at a friend's house. I gotta say it turned out pretty yummy (& super healthy of course). It was a perfect holiday casserole, but could also be great breakfast meal!

Ingredients

4 ½ cups small cauliflower florets

1 cup asparagus, finely diced

4 oz smoked salmon, finely diced

10 eggs

¼ cup heavy cream or coconut milk

1/3 cup chives, finely diced

1 tablespoon fresh dill, finely diced

 Lots of freshly ground black pepper

 Directions

Preheat your oven to 350. Steam the cauliflower for 4-6 minutes or until the cauliflower florets are tender but not mushy.  While the cauliflower is steaming, dice the asparagus. Spread the steamed cauliflower on the bottom of a 9×13 glass baking dish.  Layer on the diced asparagus.  Next layer on the smoked salmon.  In a mixing bowl, whisk together the eggs, dill, chives and black pepper. Pour the egg mixture evenly over the veggies and salmon and back in the preheated oven for 35-40 minutes or until the casserole is done all the way through.  Cut into squares and serve. Serves 6-7.