Smoked Salmon Frittata Muffins, Makes 6
Get out of your breakfast rut with these delicious little morsels! You'll make 6 mini-frittata packed with goodness from smoked salmon, eggs and spinach. Have 2 for breakfast (33g protein) or alternatively eat 1 at a time as an on-the-go snack.Tip: Double the recipe and store extras in the freezer – perfect for busy mornings!
Ingredients
Frittatas
- 6 eggs
- 1 cup milk
- 4 garlic cloves minced
- 10 g fresh rosemary fine chopped
- 2 tbsp lemon juice
- 1 tbsp mustard
- 2 tsp olive oil
- 180 g smoked salmon flaked
- 100 g baby spinach
- 6 tbsp sour cream
Instructions
- Preheat oven to 220°C (or 200°C fan bake). Set aside a 6-mould muffin tin.
- Crack eggs into a bowl with milk, garlic, rosemary, olive oil, lemon juice and mustard. Whisk, until well combined.
- Grease each individual muffin mould with olive oil. Flake salmon. Evenly distribute salmon and spinach between each individual muffin mould. Evenly pour egg mixture between each muffin mould and top each with 1 Tbsp of sour cream.
- Bake frittatas in oven for 15-20 minutes, until cooked through. Set aside to cool before removing from moulds.
- Store in an airtight container in refrigerator, until ready to eat.
