Smoked salmon, pea and Parmesan mini frittatas
Makes: 12
Prep time: 10 minsTotal time: 
Recipe photograph by Faith Mason
Smoked salmon, pea and Parmesan mini frittatas
Recipe by Lucy Jessop
Makes: 12
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
155Kcal
Fat
11gr
Saturates
6gr
Carbs
5gr
Sugars
1gr
Fibre
1gr
Protein
9gr
Salt
0.5gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 300g baby new potatoes
- 100g frozen peas
- 6 large eggs
- 150ml crème fraîche
- 50g Parmesan, finely grated
- 2 tbsp finely chopped chives
- 1 x 120g pack smoked salmon, cut into strips
Step by step
Get ahead
Great for picnics or a portable lunch, these can be served warm or at room temperature.
- Preheat the oven to 180°C, fan 160°C, gas 4. Cook the potatoes in a pan of boiling salted water for 15-20 minutes until just tender. Add the peas to the pan for the final minute of cooking time. Drain the vegetables, run under cold water, then slice the potatoes. Line a 12-hole muffin tin with squares of baking paper (about 14cm square, pleated to fit each hole).
- In a jug, whisk together the eggs, crème fraîche and Parmesan with some seasoning. Stir in most of the chives. Divide the sliced potatoes and peas equally among the muffin holes, top with the smoked salmon and pour over the egg mixture. Scatter over the reserved chives and bake for 20-25 minutes until the mixture has risen and is beginning to turn golden on top.
- Serve warm, or allow to cool completely before transferring to an airtight container. Store in the fridge.
Chef quote
Great for picnics or a portable lunch, these can be served warm or at room temperature
