Mini frittatas with smoked salmon & creme fraiche
Delight in these mini frittatas with smoked salmon and crème fraîche. Perfect for brunch or a light snack, these bite-sized treats combine zucchini, eggs, and fresh chives for a savory, protein-packed dish. Easy to make and simply delicious!
Cook time 25 min
Prep time 15 min
Ingredients:
1 tbsp butter1 large zucchini
6 eggs
2 tbsp chives
salt & pepper to taste
Mini frittatas with smoked salmon & creme fraiche are a delectable and sophisticated dish that's perfect for brunch, a light lunch, or even a party appetizer. These bite-sized treats are easy to make, yet they bring a gourmet touch to your table. With the combination of fresh vegetables, savory smoked salmon, and creamy creme fraiche, these frittatas are sure to impress your guests.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tray with non-stick spray or line it with paper liners.
- Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels. This step is crucial to avoid soggy frittatas.
- In a skillet, melt the butter over medium heat. Add the grated zucchini and cook for about 5 minutes, or until it has softened and any remaining moisture has evaporated. Set aside to cool slightly.
- In a mixing bowl, beat the eggs. Stir in the cooked zucchini and chopped chives. Add salt and pepper to taste.
- Divide the egg mixture evenly among the mini muffin tray cups, filling each cup almost to the top.
- Place the mini muffin tray in the preheated oven and bake for 15-20 minutes, or until the frittatas are set and just starting to turn golden on top.
- Once baked, remove the tray from the oven and let the frittatas cool for a few minutes before transferring them to a wire rack to cool completely.
- Top each mini frittata with a small slice of smoked salmon and a dollop of crème fraîche.
- Arrange the mini frittatas on a serving platter and garnish with extra chives if desired. Serve immediately and enjoy!
Tips:
- Preheat your oven to 350°F (175°C) before starting to ensure it's ready when you are.
- Grease your muffin tin thoroughly with butter to ensure the frittatas release easily after baking.
- Grate the zucchini and squeeze out excess moisture with a clean kitchen towel to avoid making the frittatas too watery.
- Beat the eggs well to incorporate more air, resulting in fluffier frittatas.
- Add the chopped chives, salt, and pepper to the beaten eggs before pouring the mixture into the muffin tin for even seasoning.
- Bake the frittatas for about 15-20 minutes or until they are set and golden brown on top.
- Allow the frittatas to cool for a few minutes in the tin before removing them to prevent them from falling apart.
- Garnish with additional chives and a dollop of creme fraiche just before serving for an extra touch of flavor and presentation.
Mini frittatas with smoked salmon & creme fraiche are both delicious and visually appealing, making them an excellent choice for any occasion. By following the simple steps outlined in this recipe, you can create a dish that's sure to become a favorite. Enjoy these frittatas warm or at room temperature, and don't forget to experiment with your own variations!
Nutrition per serving
2 ServingsCalories 300kcal
Protein 20g
Carbohydrates 7g
Fiber 1.88g
Sugar 4.37g
Fat 22g
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