Makes 8-10 frittatas

Grease a 12 hole muffin pan.  Beat milk and eggs well.  Mix in garlic, tomatoes, parsley, corn and crumbled fetta.  Spoon mixture into muffin holes to fill to approximately 2/3 of the hole.  Top each mixture with salmon chunks.  Bake at 180°C for approximately 30 minutes.  Serve on its own or with freshly squeezed juice and wholemeal wholegrain toast.



  • ¼ red onion, finely diced
  • 1 clove of garlic, finely diced
  • ½ cup of fresh or tinned corn kernels
  • 90 grams of skinless salmon (deboned)
  • 2 eggs
  • 2 tablespoons of semi sun dried tomatoes finely chopped
  • Tablespoon of parsley finely chopped
  • ¼ cup of feta cheese