Salmon and Dill Mini Frittatas
Recipe type: Breakfast
Serves: 12 mini frittatas
  • 1 small salmon fillet
  • Salt & pepper
  • 6 large eggs
  • ¼ cup milk
  • ⅔ cup crumbled goat cheese
  • 1 tbsp chopped fresh dill
  1. Preheat broiler. Place salmon, skin side down, on a parchment lined baking sheet and season with salt & pepper. Broil until just barely cooked through, about 6-8 minutes.
  2. Reduce oven heat to 375 degrees. Spray a 12-cup muffin tin with nonstick spray and set aside.
  3. In a large bowl, whisk together eggs, milk, cheese, salt and pepper.
  4. Pour egg mixture into muffin cups so that each one is about ½ to ⅔ full.
  5. Break salmon up into small pieces with a fork. Add salmon and dill evenly to each muffin cup.
  6. Bake 20-25 minutes or until puffed up and golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.
Recipe by Flying on Jess Fuel at