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.If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Frittatas
- 6 eggs
- 1 cup milk ^
- 100 g herby garlic rosemary paste
- 2 tsp olive oil ^
- 180 g smoked salmon flaked
- 100 g baby spinach
- 6 Tbsp sour cream
Pantry Staples ^
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 and herby garlic rosemary paste. 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.
