Smoked Salmon Frittata Bites

Posted by on February 6, 2012 | 25 Comments

Surprise!!

Today we are honoring our good friend Amy of Simply Sugar & Gluten Free with a Virtual Baby Shower …

Surprise Baby Shower for Amy of Simply Sugar & Gluten Free

For my contribution to the shower, I went out on a limb, choosing something savory that doesn’t involve any butter, cream, or cheese (hang with Amy, you are still going to love it, I promise!). Nonetheless, these little frittatas are rich and packed with flavor.

Unfortunately, I didn’t have any baby shower inspired props for decorating. But, I did my best to honor Baby Boy Green with some little blue plates that I actually won at a baby shower! That’s themed enough, right?

Dairy-Free Soy-Free Smoked Salmon Frittatas

 

Recipe: Smoked Salmon & Dill Frittatas

Summary: Unlike so many egg-based recipes, these little bites are dairy-free AND soy-free! If desired, you can make them larger in regular-sized muffin tins and serve them for brunch.

Ingredients

  • 8 Eggs (organic if possible)
  • 2 Ounces Raw Cashews, ground in a spice grinder
  • 1/2 Cup Water
  • 1/4 to 1/2 Teaspoon Salt, or to taste (see note)
  • 1/4 Teaspoon Dry Mustard
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Dried Dill (use fresh if you can get it!)
  • 1/4 Cup Minced Onion
  • 3/4 to 1 Cup Finely Chopped Wild Smoked Salmon

Instructions

  1. Preheat your oven to 400ºF and grease 64 mini muffin tins. I actually used silicone candy cups, which worked great – they popped right out! If you don’t have 64 little tins, you can always make larger frittatas.
  2. Place the eggs, ground cashews, water, salt, dry mustard, and pepper in a mixing bowl and beat for a minute to combine.
  3. Whisk in the dill, onion, and salmon bits.
  4. Spoon the mixture into the prepared mini-muffin tins, making sure to distribute the salmon and onion throughout. I fill them about halfway full. They do rise a bit, and I like them bite-sized.
  5. Bake for 10 minutes, or until set.
  6. Let them cool for 10 minutes, then pop them out to serve!
  7. These can be made in advane and then reheated for a few minutes in a 300ºF oven.

Quick notes

The amount of salt you will need will depend on the saltiness of your smoked salmon. I used a fairly salty one with 1/2 teaspoon salt. They were devoured, but I definitely could have used a little less salt.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Pescatarian, Dairy free, Gluten free, Peanut free, Soy free, Wheat free, Sugar free

Number of servings (yield): 12

Copyright © Alisa Fleming.

Congratulations Amy!

And don’t forget to check out the other delicious recipes (all gluten-free and refined sugar-free!) for this Surprise Baby Shower by …

Hallie with Chocolate & Vanilla Pudding Parfaits
Maggie with Vegan Gingersnaps
Alta with Grapefruit, Avocado & Jicama Salad
Lexie with Dairy-Free Crepe Quiches
Kelly with Grain-Free Lime Pound Cake
Carol with Chocolate Raspberry Cupcakes
Cara with Mushroom Pesto Pinwheels
Ricki with Vegan “Wine and Cheese” Charlotte
Kim with Maple-Glazed Apple Cinnamon Squares
Silvana at www.SilvanasKitchen.com
Jen with Tomato Panzanella Salad
Cybele with Allergy-Free Focaccia
Helen with Cranberry Chicken Salad Surprise

 

Filed Under: Alisa's Recipes

 

Get New Posts via Email

Enter your email address:


Let’s Be Social

Grab A Button

Alisa Cooks


My Favorite Places for Deals




Other Hangouts





Featured Author
Featured Author
view my recipes
Featured Author





The Foodie Blog Roll