It’s finger food season. These make a perfect mouthful and are quick and easy to make. There's a vego friendly version in the variations below.
Mini frittatas in smoked salmon cups
Makes about a dozen mini frittatas
1 tablespoon finely chopped fresh green herbs
Oil mini muffin tins well.
Line each hole with half a slice of good quality smoked
salmon (I don’t like Australian salmon as it’s farmed, I’ve found a good source
of smoked wild salmon from Scandinavia at Vic Markets).
Finely slice your herbs. Dill of course is ideal with salmon
but it’s ok to improvise. The first batch was a combination of chives, garlic
greens and parsley.
Beat eggs with a little water and a dash of salt and pepper.
Mix through the chopped herbs. Pour into the salmon lined mini muffin tin
Bake for 12 minutes, until cooked.
Run a knife carefully around the edge of each hole to loosen
before removing. Tastes good hot or cold.
Double the quantities if using full-sized muffin tins. They
make a good lunch or brunch item rather than finger food when larger.
Vegetarian: skip the salmon and add a little diced
sun dried tomatoes or caramelised onions to the egg mix.
Experiment with different herbs. The green garlic tops were
Labels: brunch, can be omni, can be vegetarian, dairy-free, eggs, finger food, fish, frittatas, gluten-free, herbs, lunch, mini frittatas in smoked salmon cups, party food, salmon, smoked salmon, wheat-free