Mini Smoked Salmon Frittatas with Chive Creme Fraiche

Total Time:
30 min
20 min
10 min

about 24 mini frittatas

  • Cooking spray
  • Chive Creme Fraiche:
  • 3/4 cup creme fraiche, chilled
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon lemon zest plus 1 tablespoon juice (from 1 lemon)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Frittatas:
  • 6 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons creme fraiche, at room temperature
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 ounces smoked salmon, chopped into 1/2-inch pieces
  • Special equipment: a 24-cup mini-muffin tin

  • Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray.

  • For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas.

  • For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche.

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