Omega 3-Rich Salmon, Feta and Spinach Mini Frittatas
Living and working on a small-scale farmstead, one of our most prized products are our pasture-raised eggs. When it’s peak laying time, we have an abundance of eggs, and I’m always looking for ways to creatively use them in recipes.
Without a doubt, the humble egg is one of the most wholesome foods around. Jam-packed with vitamins, omega 3s, and protein, you won’t find a more satisfying whole food. Their versatility always amazes me!
So, when it comes to finding quick, easy, and healthy lunch ideas that are portable so you can sneak them into your kid’s lunchbox, nothing speaks louder than an omega 3-rich mini frittata. And when you need a nourishing school day breakfast, once again, these frittatas are here for you!
Omega 3-Rich Salmon, Feta, and Spinach Mini Frittatas
This particular frittata recipe is bursting with Omega-3 goodness thanks to the salmon, eggs, and a secret ingredient — chia seeds! Omega 3 fatty acids are just what growing kids need for optimal brain function and development.
They taste delicious and will surely keep your children feeling full and satisfied for longer — setting them up for a successful school day!
What are your favorite nutrient-dense foods to serve for school day breakfasts or lunches?
- 6whole eggs
- 1cup baby spinach
- 2ounce smoked salmon
- 2ounce feta cheese
- 2tablespoons Wildly Organic Chia Seeds
- 1/2lemon zest
- 1tablespoon fresh dill(or 1 teaspoon WFN dried dill)
- Salt & Pepper, to taste
Preheat the oven to 350F.
In a mixing bowl, whisk the eggs.
Crumble the feta and chop up the smoked salmon into small cubes. Stir into eggs.
Add the spinach, dill, chia seeds, salt, and pepper and stir through.
Line a muffin tray with 6 muffin liners. Using a spoon, dollop the chunky parts of the mixture evenly and pour over the remaining egg mixture.
Bake at 350F for 15 to 20 minutes or until cooked.
Can store in the fridge for up to 3 days.
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