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

September 1, 2022

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 🙂