Quick And Easy
Salmon frittata muffins
Pack these super salmon frittatas in your lunch box this week.
INGREADIENT
- 1 Tassal salmon fillet skin off
- 2 tbs olive oil
- 6 eggs
- 1 purple sweet potato medium peeled diced into 1cm cubes
- 4 mushrooms diced medium
- 1 cup baby spinach leaves shredded
- 1 pinch cracked pepper *to taste
Direction
- Preheat oven to 200C and grease an 8-cup muffin tray with 1tbs olive oil.
- Heat oil in a non-stick frypan and cook the salmon fillets for approximately 10 minutes, turning once. Once cooked, using a fork, gently flake salmon into a bowl.
- Whisk eggs and set aside. Microwave the sweet potato until tender (remember to add some water to your microwave safe bowl first) and drain well.
- Evenly distribute the mushrooms, spinach, sweet potato and salmon among 8 muffin cups. Pour over the beaten egg.
- Cook in preheated oven for 15-20 minutes until cooked through, then plate and serve.
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