Close up side shot of low FODMAP smoked salmon and spinach frittata cups

Low FODMAP Smoked Salmon and Spinach Frittata Cups

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Boring breakfast be gone with these Low FODMAP Smoked Salmon and Spinach Frittata Cups. Filled with fresh dill, lemon, and salmon, these flavorful egg muffins are anything but boring!

Close up side shot of low FODMAP Smoked Salmon and Spinach Frittata Cups

Sunday brunch is kind of a big deal in our house. If we don’t go out for bacon and eggs, I am always on the lookout for something new to try and recreate in the kitchen. Enter these delish(!) Low FODMAP Smoked Salmon and Spinach Frittata Cups. They are filled with spring-inspired flavor with fresh dill and lemon, which both pair perfectly with the smoked and salty flavor of the salmon!

The best part: I can whip up a couple batches of these Low FODMAP Smoked Salmon and Spinach Frittata Cups on Sunday morning, refrigerate the leftovers and enjoy the “fruits of my labor” all week long! 🙂

Overhead shot of low FODMAP Smoked Salmon and Spinach Frittata Cups
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Close up side shot of low FODMAP smoked salmon and spinach frittata cups

Low FODMAP Smoked Salmon and Spinach Frittata Cups


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Boring breakfast be gone with these Low FODMAP Smoked Salmon and Spinach Frittata Cups. Filled with fresh dill, lemon, and salmon, these flavorful egg muffins are anything but boring!


Ingredients

  • 6 eggs
  • 1 tsp. lemon zest
  • 1 Tbsp. lemon juice
  • 1 Tbsp. fresh dill, chopped
  • 4 oz. smoked salmon, flaked into bite-sized pieces
  • 1 cup spinach, chopped

Instructions

  1. Preheat oven to 350°F. Whisk together eggs, lemon zest, lemon juice, and dill. Set aside.
  2. Line a muffin tin with nonstick cooking spray. Distribute salmon and spinach evenly into muffin tins. Top with egg mixture.
  3. Bake for 20-22 minutes or until egg is set. Serve warm.

Keywords: eggs, brunch, salmon, paleo,

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I'm a foodie and dietitian living with IBS who loves creating easy and delicious low FODMAP recipes for you (and me)! I've been trained on the use of the low FODMAP diet for IBS by Monash University and create my recipes based on their (green) low FODMAP serving sizes.

4 Comments

  1. Hi Emily, was wondering your thoughts on freezing these for quick meals? Could they be frozen? They look absolutely awesome! Thanks

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