Mini Frittatas

By vegar

Janella Purcell

Ingredients

• 1 tbls olive oil
• 1 leek, finely diced
• 1 garlic cove, crushed
• 1 cup broccoli, finely chopped
• 1 cup quinoa, cooked
• 1/2 cup goats’ feta
• 1 cup mint, basil, parsley, finely chopped
• 1/2 cup red salmon, with the bones, mashed
• 4 eggs
• 1 tsp seeded or Dijon mustard
• 1/2 cup soy milk
• rice bran oil spray to grease

Preparation

Step 1

Pre heat your oven to 180C.

In a heavy based pan, sauté the leeks in the olive until translucent. Add the garlic and broccoli and stir. Saute until the broccoli softens. Transfer to a bowl and add the quinoa, feta, herbs and salmon.

In a separate bowl, beat the eggs, mustard and soy milk together.

In a well greased muffin tray half fill each mould with the veggie mixture, then top with the egg mixture.

Bake for 10-15 minutes or until they puff up a little and turn golden.