Mini Frittatas


1 tbls olive oil

1 leek, finely diced

1 garlic cove, crushed

1 cup broccoli, finely chopped

1 cup quinoa, cooked

½ cup goats’ feta

1 cup mint, basil, parsley, finely chopped

½ cup red salmon, with the bones, mashed

4 eggs

1 tsp seeded or Dijon mustard

½ cup soy milk

rice bran oil spray to grease


Pre heat your oven to 180C.

In a heavy based pan, sauté the leeks in the olive until translucent. Add the garlic and broccoli and stir. Saute until the broccoli softens. Transfer to a bowl and add the quinoa, feta, herbs and salmon.

In a separate bowl, beat the eggs, mustard and soy milk together.

In a well greased muffin tray half fill each mould with the veggie mixture, then top with the egg mixture.

Bake for 10-15 minutes or until they puff up a little and turn golden.