Makes 8-10 frittatas


Grease a 12 hole muffin pan.  Beat milk and eggs well.  Mix in garlic, tomatoes, parsley, zucchini 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 180C for approximately 30 minutes.  Serve on its own or with chilled clear apple juice and sourdough white toast or gluten free toast



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

*may cause wind and odour