Easy Low-FODMAP Herby Salmon and Spinach Frittata Egg Muffins

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    50 min

Easy Low-FODMAP Herby Salmon and Spinach Frittata Egg Muffins

This low FODMAP recipe is inspired by spring flavors with hints of lemon zest, scallions, and fresh dill. Salmon and eggs are both rich in high-quality protein and omega-3 fatty acids which may help reduce inflammation. While spinach provides a rich source of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. This Keto easy low FODMAP recipe is perfect for busy mornings, slow brunches, pic-nic lunches, afternoon snacks, and light dinners. They are loved by all and particularly great for kids-packed lunches.

What can I serve them with?

Enjoy snacking on them, or serve with your favorite low FODMAP veggies or salad for a complete meal.

What kind of salmon should I use?

You can use any pre-cooked salmon including; canned pink salmon, canned wild Alaskan red slamon, roast salmon fillets, poached salmon fillets, or smoked salmon for another variation. Alternatively, rainbow trout would equally taste just as great.

How to store these salmon and spinach Keto frittata cups?

This recipe is best kept in an airtight container in the fridge and consumed within 4 days. Reheat in a microwave for about 20-30 seconds, or in an oven until warm.

  • Net Carbs

    0.7 g

  • Fiber

    0.2 g

  • Total Carbs

    0.9 g

  • Protein

    12 g

  • Fats

    7.6 g

121 cals

Easy Low-FODMAP Herby Salmon and Spinach Frittata Egg Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Salmon, canned, pink, without salt, drained

    Salmon, canned, pink, without salt, drained

    14 oz

  • Spinach, raw

    Spinach, raw

    1.5 cup

  • Raw egg

    Raw egg

    8 large

  • Almond Milk (Unsweetened)

    Almond Milk (Unsweetened)

    0.5 cup

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    1 tbsp

  • Lemon juice, fresh

    Lemon juice, fresh

    2 tbsp

  • Scallions or spring onions, tops only, raw

    Scallions or spring onions, tops only, raw

    4 tbsp

  • Dill weed, fresh

    Dill weed, fresh

    2 tbsp

  • Salt, sea salt

    Salt, sea salt

    0.25 tsp

  • Black pepper, ground

    Black pepper, ground

    0.25 tsp

  • Olive oil

    Olive oil

    2 tbsp

Recipe Steps

steps 4

50 min

  • Step 1

    Preheat the oven to 350°F/180°C. Coat a muffin tin with olive oil or nonstick cooking spray. Finely dice the green ends from 2-3 scallions and roughly chop the dill, set them aside. Grate the lemon zest with the fine edge of a box grater and then juice the lemon. In a large bowl or quart-size measuring jug, whisk together the eggs, almond milk, lemon zest, lemon juice, scallions, and dill.
    Step 1
  • Step 2

    Roughly chop the spinach and shred the salmon. Equally, distribute the spinach at the base of the muffin tray. Sprinkle the salmon over the spinach.
    Step 2
  • Step 3

    Use a ladle, or pour (directly from the jug) the egg mixture equally between each muffin cavity. Keep stirring the mixture to ensure the herbs and scallions don’t sink to the bottom and drop into the last few muffins. You can use a spoon to evenly distribute them if needed.
    Step 3
  • Step 4

    Bake for 20 minutes or until the eggs are set and the edges are lightly golden. Remove from the oven and leave to cool slightly before removing from their casing. They can be served hot, or cold straight from the fridge.
    Step 4

Comments 4

  • UnbelievableArugula653397

    UnbelievableArugula653397 2 years ago

    Wow…they look amazing! Can’t wait to make them tomorrow. 🤤

    • AwesomeMacadamia150298

      AwesomeMacadamia150298 2 years ago

      Absolutely delicious

      • JuicyJoyce

        JuicyJoyce 2 years ago

        Mini or regular muffin tray?

        • Gingersnap11

          Gingersnap11 3 years ago

          Easy light