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Anti-Inflammatory Turmeric, Spinach, and Smoked Salmon Mini Frittatas

September 1, 2022
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These easy salmon frittatas are so yum! They're also packed with nutrition and make a great breakfast, lunch, dinner, or perfect as a snack!

It's probably a good thing smoked salmon is as pricey as it is, otherwise I would find it difficult to not eat every day haha. But it's nice to reserve it as a special treat every now and then.

This meal doesn't require very many ingredients either which is a bonus!




Dietary Requirements:

This meal can be made Low FODMAP by omitting the garlic and shallots.
It is naturally suitable for those with a lactose intolerance, and who are gluten free.
As spinach belongs to the Amaranthaceae family, this meal is nightshade free.
And those following a pescatarian diet can enjoy this healthy and nutritious dish.



 

I garnished these with some more of our homegrown microgreens, I am obsessed with growing these! They're such a great addition to every meal, so cheap and to grow, and packed with nutrients <3

This recipe is my debut on Youtube! Please enjoy this video below, I have a lot of room for improvement, but it's a pretty good start. I hope you like it :)

Anti-Inflammatory Turmeric, Spinach, and Smoked Salmon Mini Frittatas

Prep Time: 5 mins

Cooking Time: 30 mins

Serves: 2

A healthy and nutritious dish that can be eaten for brekkie, lunch, tea, or as a snack!

Ingredients

  • 12 eggs, mixed in a pouring jug
  • 120g of spinach
  • 100g of smoked salmon
  • 2 shallots, finely diced   (omit for Low FODMAP)
  • 4 cloves of garlic, crushed   (omit for Low FODMAP)
  • 2cm of fresh turmeric, grated   (or 1tsp of ground)
  • 3-4cm of ginger, grated
  • 1/2 a lemon
  • 1 stalk of spring onion, diced   (only using the dark green bits for Low FODMAP)
  • 3 tbsp olive oil   (Monash approved garlic oil for Low FODMAP)
  • 1/2 tsp each of salt and pepper

 

Equipment:

  • Mini casserole dishes/oven proof ramekins (mine are 200ml)
    – OR –
  • Muffin tin
  • Basting brush

Method

Step 1:
Preheat oven to 180°C. In a large saucepan, heat 2 tbsp of olive oil over medium heat. Add diced shallots and sauté until they begin to soften, approx 2-3 mins. Add garlic, ginger, and turmeric. Continue cooking for a couple of minutes.

Step 2:
Add salt and pepper, spinach and juice of half a lemon. Stir and cook until wilted down. Remove from heat and set aside.

Step 3:
Grease ramekins/muffin tin with remaining olive oil using the basting brush. Add only half of the spinach mix across the six dishes, followed by half of the salmon, and a sprinkle of diced spring onion. Pour half of the egg mix over all six dishes. Repeat this step with the remaining ingredients.

Step 4:
Place in oven and cook for approximately 20 minutes or until golden brown. Run a butter knife around the edges while still warm, to reduce risk of sticking. Enjoy 🙂

Dairy Free

Flexible

Gluten Free

Low FODMAP

Nightshade Free

Pescatarian

Vegan

Vegetarian

Dairy Free

Dairy Free

Flexible

Flexible

Gluten Free Icon

Gluten Free

FODMAP Friendly Icon

Low FODMAP

Nightshade Free

Nightshade Free

Pescatarian

Pescatarian

Vegan

Vegan

Vegetarian

Vegetarian

Hi! I’m Stephie

A long-time sufferer of arthritis, I cook foods using ingredients that can help control the symptoms, and aim to reduce joint inflammation.

This site is dedicated to sharing my recipes, with the hope of helping others :)

Read more about my story here…

Follow me for a regular dose of anti-inflammatory recipes!

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