Along with the salmon and the pepper, I threw in a few other refrigerator hermits for color, texture, and flavor.
Just in case you might be curios about the origins of this recipe, previous versions include Broccoli and Italian Sausage Egg Muffins and Roasted Vegetable Frittatas.
Individual Frittatas with Smoked Salmon and Roasted Poblano
1 cup smoked salmon, broken into pieces
1 roasted poblano pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 spears blanched asparagus, sliced
10 large eggs
1/2 cup half and half
1/4 cup chopped dill
1 tablespoon vegetable oil
1/2 teaspoon baking powder
dash of cayenne pepper
salt and pepper to taste
4 ounces grated Mozzarella cheese
1. Preheat oven to 375 degrees. Liberally spray a 12-cup muffin tin with non-stick olive oil spray or grease with butter.
2. Combine smoked salmon, poblano and bell peppers, and asparagus in a bowl. Evenly divide the ingredients among the 12 muffin cups.
3. Whisk together eggs, half and half, dill, oil, baking powder, cayenne, salt and pepper.
4. Pour the egg mixture over the salmon and the vegetables. Use a ladle or a liquid measuring cup with a spout to make pouring mess-free.
5. Sprinkle frittatas with Mozzarella cheese.
6. Bake for 20 minutes or until the eggs are set and the cheese has melted.
7. Cool frittatas slightly and remove out of the muffin tin; serve immediately. Try using a paring or a butter knife to run along the edges of the frittatas to help releasing them from the pan.
If you happen to have a few frittatas leftover, wrap them well in plastic wrap and freeze them for last-minute brunch guests or for daily breakfast-on-the-go.
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