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smoked salmon breakfast frittata.
5 from 1 vote

Smoked Salmon Frittatas

Got leftover smoked salmon? Make these delicious smoked salmon breakfast frittatas with fresh dill and cream cheese.
Prep 15 minutes
Cook 18 minutes
Total 33 minutes
Fat 5
Carbs 1
Protein 6
Yield 12

Ingredients

  • 8 large eggs
  • 1/2 cup unsweetened almond milk or any kind of milk
  • 2 tablespoons fresh dill minced
  • 2 cups packed spinach destemmed
  • 1/2 shallot finely minced (2 tablespoons)
  • 5 oz. smoked salmon filet pulled apart into small pieces
  • 1/4 cup cream cheese

Instructions

  • First, preheat oven to 350ºF and generously spray a nonstick muffin tin with coconut oil cooking spray. Make sure you spray every nook and cranny. Alternatively, you can line your muffin pan with muffin liners. We suggest still spraying those with coconut oil cooking spray.
  • Crack eggs into a medium size bowl and whisk. Add almond milk and dill to eggs and whisk until combined. Set aside.
  • Evenly distribute spinach, shallot, and smoked salmon into each of the muffins.
  • Next, fill each muffin about 3/4 of the way with the egg mixture and then dollop on small pieces of cream cheese evenly across each muffin. Stir so that everything is combined.
  • Place muffin pan into the oven and bake at 350ºF for 16-18 minutes.
  • Remove from oven and let cool before removing each muffin from tin.

Nutrition Facts

Calories: 76kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Fiber: 0.2g | Sugar: 0.4g