Springtime means brunch time for many of us. And finally (Finally!) we are slated for dry and sunny days to gather with family and friends.
Even if it’s for just hubby and me, I often make a frittata for our Sunday brunch. I make it in a 12-inch skillet and savor leftovers the next day. With minor adjustments, I’ve modified a springtime favorite to bake in muffin tins for individual servings.
These are ideal for entertaining and adding to your brunch spread. My friend Kelly is renowned for the Easter Brunch spread she prepares for a small gathering of family and friends. She goes all out with Easter and spring flower serving pieces and décor; and makes individual Easter baskets or bags for each guest, with thoughtfully curated gifts and treats.
Here’s to these making a presence at your upcoming brunch, or as they store well, a convenient make-ahead recipe to store for enjoying a few now, and a few later.
A few advance notes:
It’s important to liberally grease each muffin cup, even if you have “nonstick” pans. If well buttered or oiled, the muffins are removed easily. You can omit this if using parchment liners.
I usually add the salmon, asparagus pieces (saving the tips for topping), crumbled cheese and chives into the egg mixture; just as I do when making a large frittata. For mini-frittatas take care when portioning each cup to have about the same amounts of everything in each cup. If you want to be more precise, layer the fillings before adding the egg mix as follows: asparagus pieces, salmon pieces, crumbled cheese and lastly chives on top.
Post note: These pair very nicely with bubbly. I’m thinking they’d be good as an appetizer too!
Smoked Salmon and Asparagus Mini-Frittatas
Ingredients
- 10 large eggs
- 1/2 cup whole milk
- 4 ounces cold smoked, sliced sockeye salmon
- 12 stalks fresh asparagus about the diameter of a pencil
- 2.5 ounces goat cheese crumbled
- 1/4 cup chives cut into 1/4-inch lengths
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon sea salt or to taste (the salmon and cheese are already salty)
- 2 teaspoons olive oil extra-virgin
- vegetable oil spray or butter for greasing the muffin cups. Omit if using parchment liners.
Instructions
- Prepare a 12-cup muffin pan by liberally greasing each cup to prevent sticking or use parchment liners. Position an oven rack to the lower third position. Preheat the oven to 425°F.
- Cut a 1 to 1-1/ 2 inch length of the asparagus tips off, then cut the remaining stalks into 1/ 2-inch pieces to measure a generous one-half cup of the pieces. Heat the 2 teaspoons of olive oil in a small skillet over medium heat. Add all of the asparagus pieces and sauté until just tender, stirring occasionally for even cooking. Remove from heat and set aside. Separate the asparagus tips from the 1/ 2-inch pieces, the tips will be used to decorate the tops of each frittata.
- Cut the smoked salmon into 1/ 2-inch squares by first cutting the entire piece of adhered sliced salmon in half lengthwise. Stack the two pieces atop each other, then cut in 1/ 2-inch strips lengthwise. Turn these strips90-degrees and cut these strips crosswise in 1/ 2-inch increments. Gently separate the slices for easy distribution. It’s OK if there are a few of the thin slices stick together.
- Whisk together the eggs, milk, salt, and pepper in a large bowl.Add the salmon, asparagus pieces, cheese, and chives and stir to evenly distribute. (Optional: see the advance note above to layer the filling.)
- Divide evenly among muffin cups, leaving about 1/ 4-inch from the rim. Bake for 10 minutes, then remove the muffin pan to place an asparagus tip atop each mini frittata, purely for decoration. Return to the oven, continue baking until the frittatas are lightly browned, set in the center, and puffed up. Total baking time is about 18 – 20 minutes. (Don’t get attached to their puffy splendor as they will fall to about even to the rim almost as soon as you remove the pan from the oven.)
- Transfer the muffin pan to a wire rack and cool for 10 minutes. Use a small silicone spatula to loosen around the edges and bottoms of each cup. Remove gently and serve warm.
- The mini-frittatas can be stored in the refrigerator for a day or two, or frozen for a month or two, tightly wrapped. Reheat in a 350°F oven about 10 minutes from their refrigerated state. Or microwave for 1 – 2 minutes.
