Mini salmon frittata

Full of nourishing health fats this protein rich frittata makes the perfect lunchbox fillers. Make double and freeze for when needed.


- 60g goats/ feta/ cheddar cheese

- 2 spring onions/leeks finely chopped

- 4 eggs whisked

- 1/2 cup lightly steamed broccoli florets

- 100g salmon (drained from can or fresh)

-100g chopped spinach/ tomatoes/ peas (optional)

- butter/ coconut oil for greasing

- seasoning to taste- salt, pepper. dulse flakes, nutritional yeast, dill, chives


1. Preheat oven to 190 degrees Celsius. and rease a 6 cup muffin pan.

2. Place all ingredients into a bowl and mix with a wooden spoon.

3. Spoon 2 TBS of salmon mixture into each.

4. Bake for 15 mins until firm and golden.

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