This recipe is adapted from one of the first recipes I've ever posted and the most popular. They are SO easy to make and SO good. I brought these to a brunch party with my friends and they were a huge hit. I decided to fancy them up a little by adding flaked salmon, spinach, and asparagus hence the renaming from "Omelet Muffins" to "Mini Frittatas." Omelet muffins just didn't quite sound right...
As I mentioned in my previous post this is probably the best and easiest on-the-go breakfast. I love making a big batch of these on Sunday and I pop them in the microwave in the morning. I still haven't been able to swing those quite lazy mornings where I get up early make a cup of tea or pot of coffee and prepare a hearty breakfast. I know myself well enough to pack my breakfast the night before otherwise I end up skipping it. And honestly that is the WORST thing you could possibly do. I'm sure you were lectured by your mom your whole life, but studies show that people who eat a balanced breakfast in the morning wind up being slimmer, have more energy, better cholesterol levels and sharper memories. The protein from the eggs, healthy fats from the salmon, and vitamins, fiber, and minerals in the veggies provide all of those benefits and then some.
Asparagus and Salmon Mini Frittatas (Gluten-free, Dairy-free, Vegetarian)
Serves 12
Ingredients:
Directions:
These keep in the fridge for about 3-4 days but feel free to freeze each individually in plastic wrap. To reheat, simply pop in the microwave for 3 minutes or let thaw overnight in the fridge.
Ingredients:
- 1 1/2 cup egg whites
- 4 eggs
- 1/2 cup plain, unsweetened almond milk
- 1 can of wild Alaskan salmon
- 1/2 cup frozen spinach, thawed and water pressed out
- 1 bunch 8 oz. of thin asparagus spears, chopped
- 2 tablespoons finely chopped scallions
- 4 cloves of garlic, minced
- 1 tablespoon olive oil
- Fresh herbs such as parsley, chives, oregano (optional but adds another depth of flavor)
- Salt and pepper
Directions:
- Preheat oven to 350 degrees F. Spray muffin tins with non-stick cooking spray.
- Heat the olive oil in a medium pan over medium heat. Add the scallions, stirring frequently for about a minute or so. Add garlic and cook for another minute, being careful not to burn. Add the asparagus and cook until tender about 6 minutes.
- While the asparagus cooks, whisk together the eggs, egg whites, almond milk a few of the chopped herbs and salt a pepper in a large bowl. Set aside.
- Add the salmon and spinach and the rest of the herbs to the pan. Season with salt and pepper to taste.
- Pour the egg mixture about 3/4 of the way full into the muffin cups.
- Evenly distribute the salmon and veggie mixture between each muffin cup.
- Bake for 20 minutes or until egg mixture is firm in the center. Remove from the oven and using a butter knife, gently go around the edges of each egg cup. Serve warm with a side of leafy greens!
These keep in the fridge for about 3-4 days but feel free to freeze each individually in plastic wrap. To reheat, simply pop in the microwave for 3 minutes or let thaw overnight in the fridge.
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