Mini smoked-salmon frittatas


These are a perfect weekend breakfast (or brunch) option, when you have a little more time to spend cooking your morning meal. Alternatively, they keep well in the fridge for a few days. You could make a batch then have them ready to go in the morning when you need them.

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 6


  • 1T extra-virgin olive oil
  • 1/4C diced onion
  • 1/2t salt
  • 1/8t pepper
  • 100g smoked salmon, cut into small pieces
  • 10 large eggs
  • 4T milk
  • 75g feta, small cubes

1. Preheat oven to 325°. Heat oil in a nonstick pan. Sauté onion for 2–3 minutes or until soft; add salt, pepper, and salmon. Remove from stove-top; let cool. 2. Combine the eggs and milk in a bowl. Stir in the feta cheese. Lightly coat 6 (8-ounce) ramekins with a cooking spray or rub of olive oil. Add 2 tablespoons of salmon mixture to each ramekin. Pour 3/4 cup egg mixture into each ramekin. Don't overfill!! 3. Place ramekins on baking sheet; bake 25 minutes or until a wooden skewer inserted in the center comes out clean.