Salmon Dill Frittatas - alive magazine
Baking frittata mixtures in ye olde Mason jars turns them into the perfect grab-and-go lunch option. Simply reheat the jars, without lids, in an oven.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Mason jar
- Oven
- Mixing bowl
- Whisk
- Baking sheet
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 8 large free-range eggs
- 1/3 cup (80 mL) milk or unflavoured rice milk
- 4 oz (125 g) smoked wild salmon
- 3 oz (80 g) soft goat cheese, chopped
- 2 green onions, chopped
- 1 cup (250 mL) chopped Peppadew peppers
- 2 Tbsp (30 mL) chopped dill
- 1 Tbsp (15 mL) capers, drained
- 1/4 tsp (1 mL) black pepper
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