Salmon & Asparagus Muffin Tin Frittatas


  • 1 tbsp butter
  • ½ cup white onion (about ½ of a small onion), diced
  • 1 bunch asparagus, white ends cut off and remaining stalk cut into quarters
  • 8 extra-large eggs (9 if large, 10 if small or medium)
  • 1 can (213g) Gold Seal Wild Pink Salmon (Traditional), drained
  • ½ cup fresh basil, chopped into small pieces
  • 100g goat cheese, crumbled
  • Coarse salt and freshly cracked pepper to taste (approx. ⅛ tsp each)


  1. Preheat your oven to 350°F
  2. Grease muffin tins well with olive oil, or line with parchment paper or silicone muffin tin liners
  3. Heat butter in a small saucepan over medium-high heat, when completely melted and starting to bubble (1-2 minutes, watch carefully to make sure it doesn’t burn), add onion and asparagus. Cook until onion is translucent and asparagus is bright green, 5-7 minutes
  4. In a large mixing bowl, beat eggs. Add salmon, basil, onion, and asparagus. Season with salt and pepper and whisk with a fork to combine well
  5. Finish by adding the goat cheese into the mixture, folding it in gently so it remains in chunks.
  6. Distribute egg mixture evenly between the muffin tins
  7. Bake for 15-17 minutes or until completely cooked through
  8. Remove from the oven and let sit for 5-10 minutes. Remove the frittatas from the pan by loosening them with a spatula around the edges (not needed if using parchment paper liners).

Tips and Tricks

Try adding cherry tomatoes or spinach for a different twist