Pastry-less quiches, frittatas, baked omelettes, whatever you want to call them, these little beauties are great for lunch boxes, snack time or simply with a big salad and a crusty baguette. They are a quick and easy way to use up bits from the fridge and what is best is that they can be frozen too!
Today I am using up some salmon and brocolli.
Salmon and Brocolli Frittatas
1 large cooked salmon fillet, broken up with a fork
1 head of brocolli, cut into little florets
1 cup of grated strong cheddar
200ml single cream
Salt and pepper
Sprinkle of paprika
Muffin tins are great for making child sized anything, so grease your muffin tin and pre-heat your oven to 180c or 350f.
Divide the salmon pieces and broccoli florets between each of the 12 cups and then top with a good pinch of grated cheddar. Mix together the eggs and cream in a jug and season with salt and pepper. Fill each cup with the egg mixture to about 3/4s full. Sprinkle a little paprika on top of each.
Bake in the oven for 10 minutes. Allow to cool before running a knife around the edge and removing from the tin. If you are not going to eat them all straight away, cover with cling film or in an air tight container and pop in the fridge. They will be fine for up to for 3-4 of days officially, but I wouldn’t go beyond 2 days. Otherwise, put them in the freezer and take them out as you need them to defrost thoroughly before eating. They will last in the freezer for up to 4 months. This link is really useful for more info on how to store eggs safely.
These frittatas really are so versatile you can put pretty much anything in the base so as not to waste anything. Have a try and let me know what you kiddos have enjoyed.
Bon appetit x