Mini-Smoked Salmon Frittatas

Mini-Smoked Salmon Frittatas


Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: Makes 6 servings (serving size: 1 frittata)


1 tablespoon extra-virgin olive oil
1/4 cup diced onion
1/2 teaspoon salt
1/8 teaspoon pepper
120gr smoked salmon, cut into 1/4-inch pieces
6 large eggs
8 large egg whites
1 tablespoon half-and-half
3 tablespoons 1% almond milk
100 gr 1/3-less-fat cream cheese, cubed
2 tablespoons scallions, thinly sliced, for garnish


1. Preheat oven to 325°. Heat oil in a nonstick skillet. Sauté onion 2–3 minutes or until soft; add salt, pepper, and salmon. Remove from stovetop; let cool.

2. Combine the next 4 ingredients (through milk) in a bowl. Stir in the cream cheese. Lightly coat 6 (8-ounce) ramekins with cooking spray. Add 2 tablespoons of salmon mixture to each ramekin. Pour 3/4 cup egg mixture into each ramekin. (Do not overfill.)

3. Place ramekins on baking sheet; bake 25 minutes or until a wooden pick inserted in center comes out clean. Garnish, if desired.

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Veggie Frittata

Veggie Frittata


Serves: 3-4


½ medium yellow onion, finely chopped
½ red bell pepper, finely chopped
1 ½ cups mushrooms, thinly sliced
2 cups fresh kale, chopped
2 cups fresh spinach, chopped
8 eggs, beaten
1 Tbsp butter or coconut oil

1. Heat an oven proof skillet (I like to use my cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven.
2. Add oil to pan. Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are starting to soften (3-4 minutes).
3. Add kale and continue to sauté, until all vegetables are cooked (8-10 minutes).
4. Add spinach, and stir until spinach is wilted.
5. Add beaten eggs. Let cook on stove top 1-2 minutes, stirring a couple of times.
6. Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top. Serve and enjoy!