Smoked Salmon & Basil Mini Frittatas

With Covid-19 restrictions starting to ease, picnics are a great way to reconnect with friends (in Queensland we are permitted groups of up to 10 from this weekend). These frittatas are a cinch to make and are perfect picnic food as they can be made up to 24 hours in advance. They are also wonderful served at a cocktail party, or as part of an antipasto platter.

Ingredients (makes 24):
150g smoked salmon, chopped into small pieces
2/3 cup finely chopped fresh basil
Freshly ground black pepper
7 eggs
1/3 cup milk
75g finely grated parmesan cheese

Garnish: crème fraiche or sour cream and small basil leaves

Equipment:
24 hole mini-muffin pan (30ml capacity each), lightly greased with melted butter

Method: 
1. Preheat the oven to 170°C.
2. Divide the chopped smoked salmon evenly between the muffin holes.
3. Evenly place the chopped basil on top of the smoked salmon. Ground a little pepper on top of each.
4. Place the eggs and milk in a bowl and whisk together using a balloon whisk.
5. Pour the egg mixture evenly over the salmon and basil.
6. Sprinkle the grated parmesan evenly over the frittatas.
7. Bake for 12-15 minutes in the pre-heated oven or until golden and puffed.
8. Cool and store in an airtight container in the refrigerator until required (can also be served warm).
9. To serve, spoon a little crème fraiche on top of each frittata and top with a small basil leaf.

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