Mini Smoked Salmon Frittatas
The perfect low carb and high protein breakfast option, these mini smoked salmon frittatas with herbed goat cheese, spinach, and dill are easy to make and can be reheated in a flash for a convenient breakfast option, or as an appetizer or afternoon snack.
The frittatas are also gluten-free, making them a perfect option if you can’t have gluten or wheat.
I was originally inspired to make a smoked salmon quiche with a puff pastry crust, but with the new year in sight, decided to keep the dish healthy and low carb, so I ditched the crust.
If you want to add a crust, you can use crescent dough or puff pastry cut into rounds that fit your muffin tin. They are delicious with the crust, but not low carb and not nearly as healthy as without.
Ingredients
- smoked salmon, chopped into 1 1/2 inch pieces
- 8 eggs
- 2/3 cup milk or heavy cream (I used oat milk)
- 2 teaspoons fresh dill, or 1 teaspoon freeze-dried dill
- 3 green onions, diced
- fresh cracked black pepper, to taste
- 1 cup fresh spinach, roughly chopped
- 2 oz goat cheese, crumbled (can sub cream cheese)
How to Make Mini Smoked Salmon Frittatas
Preheat the oven to 350° F.
Spray a 12-ct. muffin tin with non-stick cooking spray. (I find coconut oil spray to work the best for egg bites).
In a large bowl, whisk together the eggs, milk, dill, and diced green onions. Add the chopped spinach, and crumbled goat cheese and stir to combine.
Spoon the egg mixture into the prepared muffin tin.
Place a couple of smoked salmon pieces in the center of each frittata.
Bake for 18 to 21 minutes or until the frittatas puff up and the eggs are fully cooked.
Serve warm or at room temperature.
To Reheat Mini Egg Frittatas
Store the mini frittatas in the refrigerator in a food storage container. To reheat, simply place on a paper towel and heat in the microwave for 45 seconds.
Ingredients
- smoked salmon chopped into 1 1/2 inch pieces
- 8 eggs
- 2/3 cup milk or heavy cream I used oat milk
- 2 teaspoons fresh dill or 1 teaspoon freeze-dried dill
- 3 green onions diced
- fresh cracked black pepper to taste
- 1 cup fresh spinach roughly chopped
- 2 oz goat cheese crumbled (can sub cream cheese)
Instructions
- Preheat the oven to 350° F.
- Spray a 12-ct. muffin tin with non-stick cooking spray. (I find coconut oil spray to work the best for egg bites).
- In a large bowl, whisk together the eggs, milk, dill, and diced green onions. Add the chopped spinach, and crumbled goat cheese and stir to combine.
- Spoon the egg mixture into the prepared muffin tin.
- Place a couple of smoked salmon pieces in the center of each frittata.
- Bake for 18 to 21 minutes or until the frittatas puff up and the eggs are fully cooked.
- Serve warm or at room temperature.
Additional Smoked Salmon Recipes
Additional Egg Recipes
Loaded Baked Egg Muffin Cups Recipe
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