Recipe: Salmon & Spinach Egg Frittata Muffins

Introducing our recipe for delectable Salmon & Egg Muffins – the perfect solution for a nutritious, on-the-go breakfast. And for those busy school mornings, simply freeze them and take them out the night before to create an exciting lunchbox addition. These mini frittatas are not only incredibly tasty but also brimming with essential nutrients, making them a delightful and wholesome treat. Plus, they are gluten and dairy-free!

Makes 12 Muffin Size Frittatas

Frittata muffins (with bacon instead on salmon)

Ingredients

• 9 eggs

• 250g of smoked salmon pieces

• 11/2 cups of finely chopped spinach

• 3/4 cup sweetcorn kernels (frozen & then defrosted)

• 3/4 cup of chopped broccoli or broccolini

• 1/2 cup - 1 cup of other chopped or finely diced vegetables such as capsicum/ bell pepper, mushroom, cooked and cooled carrot.

• 1 teaspoon of Moroccan seasoning

• salt and pepper

Instructions

1. Preheat the oven to 180 deg C (350 F).

2. Chop the broccoli and other vegetables into small pieces. 

3. In a bowl, beat the eggs and season with salt and pepper, and Moroccan seasoning (or other herbs and spices).

4. Rub muffin tins with oil or line with baking paper.

5. Place the corn, spinach, chopped vegetables, and small pieces of smoked salmon, into the muffin holes, and fill until two-thirds full.

6. Pour the egg on top to fill.

7. Bake for 25-28 minutes until set.

8. Let cool, then use a butter knife to loosen the outside of the muffins. Serve hot or store for later. Pop into an airtight container to freeze.