Try This: Smoked Salmon Frittatas Recipe

If the only thing you use a muffin pan for is to bake up a batch of, well, muffins, boy are you selling this versatile kitchen tool short. Whether you’re looking for make-ahead meal options to keep you sane on busy weeknights, want to spend less time in the kitchen putting a meal on the table or need something that is easily portable or perfectly portioned, the muffin pan can get the job done. Start out with this muffin-pan main and get ready to have fun with your food.

Making frittatas couldn’t be any easier and faster than when you use a trusty muffin pan to turn out pre-portioned eggy goodness. The quality of the protein in eggs is especially high, making them a boon to active muscles, and smoked salmon is a way to reel in heart-healthy omega-3 fats.

Smoked Salmon Frittatas

Makes 6 servings


  • 8 eggs
  • ¼ cup milk
  • 5 oz. smoked salmon
  • 3 oz. crumbled soft goat cheese
  • ½ cup roasted red pepper
  • 3 Tbsp dill
  • 1 Tbsp capers
  • 1 lemon
  • ¼ tsp black pepper


In a large bowl, whisk together eggs and milk. Stir in chopped smoked salmon, crumbled soft goat cheese, chopped roasted red pepper, chopped dill, capers, zest of a lemon and black pepper. Divide mixture among 12 standard-sized greased muffin cups, and bake for 20 minutes at 375 degrees or until eggs are set.

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