Mini sustainably sourced salmon and dill frittatas with feta, grated zucchini, spinach and some horseradish cream are a perfect little breakkie on the go, post work out or a mid-morning snack. You can make them on a Sunday night and have them for the first few days of the week.
Perfectly balanced and protein packed, salmon high in omega 3 (long good fatty chains) which is a brilliant anti-inflammatory, eggs provide all essential amino acids to help nourish your muscles. The spinach, zucchini and dill provide fibre and nutrients, great for digestion.
Makes 6 muffin-tin sized frittatas
4 Organic Eggs
150g Sustainably sourced Salmon Fillet (raw), roughly chopped into cubes
50g Feta, crumbled
1 Zucchini, grated
1 Cup Baby Spinach Leaves
1/4 Cup Fresh Dill, finely chopped
1 Tsp Horseradish Cream
Sea Salt & Pepper
- Pre-heat oven to 180c. In a large bowl crack and whisk the eggs. Then add all of your ingredients to the whisked eggs; salmon, feta, zucchini, spinach, dill, horseradish and a good sprinkling of sea salt and pepper.
- Spoon equally into a silicon or lined muffin tin with 6 holes.
- Place in the oven for 20-25 minutes