Mini frittatas are a fantastic, high protein meal that is quick to whip up and throw into the oven. This recipe calls for smoked salmon to be whisked into the egg mixture, however feel free to use any cooked meat that you have on hand, as well as any chopped veggies you might have on hand. Enjoy for breakfast, lunch or dinner!
1 tablespoon olive oil
¼ cup shallots, diced
½ teaspoon sea salt
⅛ teaspoon black pepper
4 ounces smoked salmon, cut into ¼ inch pieces
6 eggs
8 egg whites
¼ cup coconut cream or greek yogurt
2 tablespoons fresh chives, minced and divided
Preheat the oven to 325 degrees F. Lightly grease 6 (8oz) ramekins with olive oil and place on a rimmed baking sheet.
In a medium skillet add the olive oil, shallots, sea salt and black pepper over medium heat for 4 minutes. Add the smoked salmon and cook for 2 minutes. Remove from heat. Divide the salmon mixture between the 6 ramekins.
In a large bowl combine the eggs, egg whites, coconut cream and half of the chives. Whisk until fully blended. Divide the egg mixture between the 6 ramekins.
Bake for 35 minutes, or until fully set. Garnish with the remaining chives. Enjoy!
Calories: 156
Fat: 10g
Carbohydrates: 2g
Sodium: 642mg
Fiber: 1g
Protein: 15g
Sugar: 1g