Smoked Salmon and Asparagus Mini Frittatas - Eat Love Share

Smoked Salmon and Asparagus Mini Frittatas

By on November 3, 2016

Makes 6
  • 6 large eggs
  • 1/4 cup thickened cream
  • 1 tbsp finely chopped dill
  • 60g smoked salmon
  • 6 asparagus spears, woody ends trimmed and parboiled
  • 3 tbsp shredded mozzarella
  • 3 tbsp shredded parmesan
  • Salt
  • Pepper
  • Butter for greasing
To serve
  • 6 tsp Chris’ Traditional Corn Relish Dip
  • 12 cherry tomatoes, quartered
  • 2 tbsp finely chopped parsley
  • Olive oil
  • Preheat oven to 180 degrees celsius (conventional oven). Grease one 6 hole, 1/2 cup capacity silicone muffin tray with butter and place on top of a metal baking tray for support.
  • Chop asparagus spears into 2 cm pieces and divide between the muffin cups and top with roughly torn smoked salmon.
  • Whisk together eggs, cream, dill in a 2-cup measuring cup and season with salt and pepper. Pour mixture and divide evenly between muffin cups. Top with mozzarella and parmesan.
  • Bake in the oven for 18-20 minutes or till golden brown on top, making sure to rotate the tray halfway through baking.
  • Whilst the frittatas are baking, assemble the tomato salad by tossing together tomatoes, parsley and olive oil in a bowl. Season with salt and pepper.
  • Once the frittatas are removed from the oven, allow to sit for a few minutes in the muffin tray before removing.
  • Frittatas can be served warm or at room temperature – top with corn relish and serve with tomato salad.


This recipe was created for us by @FeedMeIchi