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Easy Low-FODMAP Herby Salmon and Spinach Frittata Egg Muffins
How to Make It
Step 1
Preheat the oven to 350°F/180°C. Coat a muffin tin with olive oil or nonstick cooking spray. Finely dice the green ends from 2-3 scallions and roughly chop the dill, set them aside. Grate the lemon zest with the fine edge of a box grater and then juice the lemon. In a large bowl or quart-size measuring jug, whisk together the eggs, almond milk, lemon zest, lemon juice, scallions, and dill.
Step 2
Roughly chop the spinach and shred the salmon. Equally, distribute the spinach at the base of the muffin tray. Sprinkle the salmon over the spinach.
Step 3
Use a ladle, or pour (directly from the jug) the egg mixture equally between each muffin cavity. Keep stirring the mixture to ensure the herbs and scallions don’t sink to the bottom and drop into the last few muffins. You can use a spoon to evenly distribute them if needed.
Step 4
Bake for 20 minutes or until the eggs are set and the edges are lightly golden. Remove from the oven and leave to cool slightly before removing from their casing. They can be served hot, or cold straight from the fridge.
Ingredients
- Salmon, canned, pink, without salt, drained – 14 oz
- Spinach, raw – 1.5 cup
- Raw egg – 8 large
- Almond Milk (Unsweetened) – 0.5 cup
- Lemon Peel Or Zest Raw – 1 tbsp
- Lemon juice, fresh – 2 tbsp
- Scallions or spring onions, tops only, raw – 4 tbsp
- Dill weed, fresh – 2 tbsp
- Salt, sea salt – 0.25 tsp
- Black pepper, ground – 0.25 tsp
- Olive oil – 2 tbsp
