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Salmon and Vegetables Frittata Cups

Over a month ago, I saw Sandra's Easy Cooking's post on Frittata Cups and it caught my attention. Though I've made lots of frittata in the past, I have never tried making it into small servings. I've always made skillet sized ones, so I thought Frittata Cups like these look cute and will be more fun for my girls...
Just like omelet, I love making frittata to use up whatever leftovers we have in the refrigerator. Some of you might be wondering what's the difference between the two. Well, it's actually all about whether you fold the filling or not. Omelets have the egg mixture cooked and folded around the filling, while a frittata just mixes it all up and is cooked open faced. But both are very simple to throw together. You can use any meat, vegetable or cheese you have on hand.

For these Frittata Cups, I used leftover baked salmon and some vegetables, a combination that's Lenten Friday friendly. But feel free to use whatever filling seems satisfying for you.  There's no rule for that, so just follow your own taste preference and enjoy! :) 

Yield 12 cups
  • 1 cup fried or poached salmon, flaked
  • 1 cup mixed vegetables (carrots, green beans, green peas, corn)
  • ½ cup onions, minced
  • 4 cloves garlic, minced
  • 2 pcs. Roma tomatoes, seeds removed and chopped
  • ½ cup red bell pepper, chopped
  • 1 cup shredded Italian blend cheese (You can also use Parmesan, Mozarella or even Cheddar Cheese)
  • 3 eggs
  • ¼ cup fresh milk
  • ¼ tsp ground black pepper
  • ½ tsp salt
  • 1 Tbsp All-purpose flour
  • 1 Tbsp olive oil
1. Preheat the over to 350°F. Slightly grease a cupcake pan. In a skillet over medium heat, saute onions, garlic, and tomatoes in olive oil for a minute. Add mixed vegetables and bell pepper and saute for 2 minutes or until bell pepper is cooked but still crisp. Add salmon and saute until well combined with the vegetables.
2. Beat eggs then add milk, salt and ground black pepper and continue beating until well combined. Add all-purpose flour and mix until free of lumps. Add about 3 Tbsp of shredded cheese. Mix until well combined.
3. Divide the sauteed salmon and vegetables into the cups of the prepared cupcake pan. Pour the egg mixture over salmon and veggies in each cup. Mix with fork to get the egg mixture all around the salmon and veggies.
4. Sprinkle remaining cheese on top and bake for 25 - 30 minutes or until golden brown. Using a spatula, loosen the fritatas from the cupcake pan. Serve for breakfast and even for lunch or dinner.


  1. Tina these looks so cute and tempting :) I must try this soon

  2. What a terrific idea for leftover salmon. It's so expensive that I keep even the smallest pieces, but usually they end up in salads. I'd never thought to use them in an egg dish.

  3. love to try this. Those cups are tempting me.

  4. Perfect for meatless Fridays, Tina. Love this versatile recipe, any leftover bits can be thrown in. Baking cuts down on the fuss of frying individually.

  5. Tina , I've never made frittata before :P I love how you baked it in muffin tin . They look terrific serve that way :D

  6. Beautiful - one doesn't usually say that re regular food, but those frittata muffins look wonderful. :)

  7. Oh my! These look So good! What is it about salmon and eggs? I love that combination flavor. I'm going to have to try this one!

  8. These look so delicious. I'm sure all the ingredients are exploding with delicious flavors. Very creative, Tina! :)

  9. Oh Tina, just found this by search...those look divine! Leftover Salmon...that is genius idea! Thank you so much for the mention, I appreciate it!