Mini Salmon Asparagus Frittatas are a delicious and protein filled healthy meal that can be served for breakfast, brunch, at a party, or a snack on the go.
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Mini Salmon Asparagus Frittatas

Mini Salmon Asparagus Frittatas are a delicious and protein filled healthy meal that can be served for breakfast, brunch, at a party, or a snack on the go.
Course Breakfast
Cuisine American
Keyword salmon frittata
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 mini frittatas
Author Krissy Allori

Ingredients

  • 8 eggs
  • 1 cup small curd cottage cheese
  • 1/2 pound about 1 cup hot smoked salmon (salmon should be cold, hot smoked refers to cooking process)
  • 1 pound skinny asparagus chopped into small pieces with bottom third of stem discarded
  • 6 green onions whites and first part of greens sliced thin
  • 1 cup parmesan grated

Instructions

  • Preheat oven to 350 degrees F. Prepare muffin tins by heavily greasing with butter or olive oil spray (you will need a total of 24 regular size or 48 mini muffin size).
  • Combine eggs and cottage cheese in the bowl of a stand mixer. With the whisk attachment on, beat on medium high speed for 5 minutes.
  • While the eggs are beating, prepare a pot of boiling salted water. Once boiling, add asparagus for only one minute to blanch, then transfer asparagus pieces to a bowl of ice water to stop the cooking process. Drain.
  • Combine whipped egg mixture, salmon, asparagus, and green onions. Use a large spoon to transfer even amounts of mixture to muffin tin(s). Using a spoon works better than pouring because the solids settle on the bottom and the spoon allows you to ensure the best proportion of solids to liquid.
  • Top with parmesan cheese.
  • Bake in preheated oven (20-25min for large muffin tins, 10-15min for mini). If needed, allow to sit in muffin pan for a few extra minutes to lift out.