These mini frittatas make delicious on-the-go snacks or a light lunch served with a few big handfuls of salad. They're packed full of flavour, as well as being super nutritious - the star of the dish is smoked salmon, a naturally rich source of omega-3, a polyunsaturated dietary fat. Omega-3 is something special - it has numerous health benefits, with DHA (a type of omega-3 found in oily fish, like salmon) being an essential nutrient in brain health, needed for everything from building new brain cells and protection against depression and dementia, to boosting mood, memory and concentration. Omega-3 is also important for reducing inflammation in the body - think of inflammation (e.g. pain, illness, infection, disease) as fire and omega-3 a fire hose. Omega-3 helps to reduce the production of inflammatory molecules, which helps to minimise internal inflammation. For these muffins I used Regal Cold Smoked Salmon Slices, which are super quick and easy to use, with no pre-cooking required. They're also delicious on a piece of sourdough that's been spread with a little avocado - so yummy for breakfast!
As a side note on perseverance - these frittata muffins almost broke me. I wanted to create a single pan frittata (which I thought was basically just like a crustless quiche), but no it turns out there's a technique to making one. My first attempt was a milky custard, my second attempt was rubbery (way too overcooked), my third attempt was bland and boring, my FOURTH ATTEMPT (fourth!) I spontaneously went down the frittata muffin route, added in heaps of flavour (herbs, shallots, feta - yum) and these little beauties popped out! They totally redeemed my crushed spirit because boy are they are delicious. We annihilated the entire tray and everyone gave them a big thumbs up, and so now I share the recipe with you - enjoy.
Mini Smoked Salmon Frittatas
1 handful of baby spinach
2 tbsp parsley or chives
6 eggs, whisked
100g smoked salmon slices
50g feta, cubed
Pepper, to season
2 tbsp each sunflower and pumpkin seeds, to garnish
1. Preheat the oven to 170 degrees.
2. Peel and very finely dice your shallot. Grate courgette. Finely chop spinach and parsley/chives.
3. In a large bowl whisk together eggs. Season well with pepper. Add in shallot, courgette, spinach and 1 1/2 tbsp of parsley/chives. Mix well.
4. Line a large muffin tin with 6 cases. Slice salmon into small pieces and distribute half the salmon into the cases. Cube feta and add half to the muffin cases.
5. Distribute half the egg mixture between muffin cases. Add in rest of salmon and feta and then pour over the rest of the egg mixture. Top each muffin with the remaining herbs and sprinkle with seeds.
6. Bake for 25 minutes or until the egg is cooked. Remove from oven and let sit for 10 minutes. Enjoy!
Makes 6 mini frittatas.