Smoked salmon frittatas
These smoked salmon frittatas combine eggs, cream, and cheddar with fresh herbs for a rich, protein-packed meal. Perfect for breakfast, brunch, or a light dinner, they are easy to prepare and bake in muffin tins.
Cook time 20 min
Prep time 10 min
Ingredients:
6 eggs1/3 cup heavy whipping cream
1/3 cup cheddar cheese
salt & pepper to taste
1 tbsp chives
2 tbsp fresh parsley
8 oz salmon
Smoked salmon frittatas are a delicious, protein-packed meal that's perfect for any time of the day. Combining the rich flavors of smoked salmon with fresh herbs and creamy cheddar, this dish is sure to impress your taste buds. Whether you're looking for a hearty breakfast, a quick lunch, or a light dinner, this recipe has you covered.
Instructions:
Preheat your oven to 350°F (175°C).
- In a large mixing bowl, crack the 6 eggs.
- Add the 1/3 cup of heavy whipping cream to the eggs.
- Whisk the eggs and cream together until they are well combined and slightly frothy.
- Stir in the 1/3 cup of shredded cheddar cheese.
- Season the mixture with salt and pepper to taste. Be cautious with the salt, as the smoked salmon can be quite salty.
- Add the 1 tablespoon of chopped chives and the 2 tablespoons of chopped fresh parsley to the egg mixture.
- Mix well to ensure the herbs are evenly distributed.
- Chop the smoked salmon into small, bite-sized pieces.
- Gently fold the chopped smoked salmon into the egg mixture.
- Lightly grease a muffin tin or line it with paper liners.
- Evenly distribute the egg mixture among the muffin cups, filling each about three-quarters full.
- Place the muffin tin in the preheated oven.
- Bake for 18-20 minutes, or until the frittatas are set and lightly golden on top. A toothpick inserted into the center should come out clean.
- Allow the frittatas to cool slightly in the muffin tin for about 5 minutes.
- Carefully remove them from the tin and transfer to a serving platter.
- Optionally, garnish with a few extra chopped chives or parsley.
- Serve warm or at room temperature. These frittatas make a perfect breakfast, brunch, or snack!
Smoked salmon frittatas are a versatile and impressive dish that can elevate any meal. The harmonious blend of flavors and textures in this recipe is sure to become a favorite in your household. Enjoy your delectable frittatas with a side of fresh greens, a slice of crusty bread, or simply on their own. Bon appétit!
Smoked salmon frittatas FAQ:
Bake the frittatas in a preheated oven at 350°F (175°C) for 18-20 minutes, or until they are set and lightly golden on top. A toothpick inserted into the center should come out clean.
Store leftover frittatas in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage; seal in a freezer-safe container and consume within 2 months.
You can substitute smoked salmon with cooked crab, sautéed spinach, or shredded cooked chicken for a different flavor profile. Adjust the seasoning accordingly as these substitutes may vary in saltiness.
This recipe is designed for a standard muffin tin, which allows you to make individual frittatas. If using a larger pan, such as a 9-inch round dish, adjust the baking time to about 25-30 minutes.
Frittatas are done when they are puffed up, lightly golden on top, and the edges have pulled away slightly from the sides of the pan. The center should not jiggle when you gently shake the pan.
Tips:
- Use fresh, high-quality smoked salmon to enhance the flavor of your frittatas. The better the salmon, the tastier the final dish.
- Whisk the eggs thoroughly to introduce air and ensure a fluffy texture.
- Pre-cook your salmon slightly before adding it to the egg mixture to keep it from becoming too moist during baking.
- Use non-stick or well-greased muffin tins or ramekins for easy removal and cleaner presentation.
- Allow the frittatas to cool for a few minutes after baking to help them set before serving.
Nutrition per serving
4 ServingsCalories 300kcal
Protein 24g
Carbohydrates 1.90g
Fiber 0.18g
Sugar 0.84g
Fat 22g
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