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Salmon and asparugus Frittatas
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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
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 mini frittatas
Calories 62kcal

Ingredients

  • 8 eggs
  • 1 cup small curd cottage cheese
  • ½ pound hot smoked salmon about 1 cup (salmon should be cold, hot smoked refers to cooking process)
  • 1 pound asparagus skinny spears, 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.

Notes

serving size based on one mini frittata

Nutrition

Calories: 62kcal | Carbohydrates: 1g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 194mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg