Frittatas - Salmon, Feta & Sun Dried Tomato
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 111.9
- Total Fat: 6.6 g
- Cholesterol: 118.0 mg
- Sodium: 196.3 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.1 g
- Protein: 11.1 g
View full nutritional breakdown of Frittatas - Salmon, Feta & Sun Dried Tomato calories by ingredient
Introduction
These are great to make with leftover salmon on Sunday as you can store them in a ziplock bag in the fridge all week and take one out each morning for breakfast. Just pop it in the toaster over or microwave! These are great to make with leftover salmon on Sunday as you can store them in a ziplock bag in the fridge all week and take one out each morning for breakfast. Just pop it in the toaster over or microwave!Number of Servings: 12
Ingredients
-
6 large Eggs
1/4 cup Whole Milk
Salt and Pepper
3 oz Feta Cheese
12 oz Salmon (baked leftover is best, but I suppose canned would do)
1/4 cup Parmesan Cheese, shredded
1/4 cup Sun Dried Tomatoes
Directions
1) Beat the eggs, milk and salt & pepper (just enough to season).
2) Spend a bit of time crumbling both the feta and the salmon into small pieces so that they will be uniform in size and throughout the frittatas.
3) Run the Sundried Tomatoes through a food processor so that they are very, very small uniform pieces. I used oil packed sundried tomatoes, because they cook up nicely, (sometimes the dried ones end up a hard/chewy bits). I put them in a glass measuring bowl and run hot water over them before using them so that most of the oil is gone before using them.
4) Add all the ingredients into the eggs and mix lightly to combine.
5) Scoop the mixture into muffin tins (a 1/4 cup measuring cup works nicely).
6) Bake at 375 for about 30 minutes - or until golden brown on top.
Serving Size: Makes 12 Fritatas
Number of Servings: 12
Recipe submitted by SparkPeople user LPOLLICE.
2) Spend a bit of time crumbling both the feta and the salmon into small pieces so that they will be uniform in size and throughout the frittatas.
3) Run the Sundried Tomatoes through a food processor so that they are very, very small uniform pieces. I used oil packed sundried tomatoes, because they cook up nicely, (sometimes the dried ones end up a hard/chewy bits). I put them in a glass measuring bowl and run hot water over them before using them so that most of the oil is gone before using them.
4) Add all the ingredients into the eggs and mix lightly to combine.
5) Scoop the mixture into muffin tins (a 1/4 cup measuring cup works nicely).
6) Bake at 375 for about 30 minutes - or until golden brown on top.
Serving Size: Makes 12 Fritatas
Number of Servings: 12
Recipe submitted by SparkPeople user LPOLLICE.