Salmon frittata muffins
Ingredients
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1 Tassal salmon fillet skin off
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2 tbs olive oil
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6 eggs
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1 purple sweet potato medium peeled diced into 1cm cubes
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4 mushrooms diced medium
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1 cup baby spinach leaves shredded
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1 pinch cracked pepper *to taste
Method
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Preheat oven to 200C and grease an 8-cup muffin tray with 1tbs olive oil.
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Heat oil in a non-stick frypan and cook the salmon fillets for approximately 10 minutes, turning once. Once cooked, using a fork, gently flake salmon into a bowl.
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Whisk eggs and set aside. Microwave the sweet potato until tender (remember to add some water to your microwave safe bowl first) and drain well.
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Evenly distribute the mushrooms, spinach, sweet potato and salmon among 8 muffin cups. Pour over the beaten egg.
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Cook in preheated oven for 15-20 minutes until cooked through, then plate and serve.