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!
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! 🙂
Low FODMAP Smoked Salmon and Spinach Frittata Cups
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Prep Time: 5 mins -
Cook Time: 25 mins
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Total Time: 30 minutes
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Yield: 4 -
Category: Breakfast -
Method: Bake -
Cuisine: American
Print Recipe
Pin RecipeDescription
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
- Preheat oven to 350°F. Whisk together eggs, lemon zest, lemon juice, and dill. Set aside.
- Line a muffin tin with nonstick cooking spray. Distribute salmon and spinach evenly into muffin tins. Top with egg mixture.
- Bake for 20-22 minutes or until egg is set. Serve warm.
Keywords: eggs, brunch, salmon, paleo,
Hi Emily! Your frittata cups look so good! I have eggs almost every day for breakfast and I am always looking for new ways to prepare them. This would be a great change from my usual scrambled eggs! ????
Thank you, Alia! Hope you enjoy them! 🙂