Shalane Flanagan shares a recipe from her new book with Elyse Kopecky, Run Fast. Cook Fast. Eat Slow.
If the only thing you use a muffin pan for is to bake up a batch of, well, muffins, boy are you selling this versatile kitchen tool short. Whether you’re looking for make-ahead meal options to keep you sane on busy weeknights, want to spend less time in the kitchen putting a meal on the table or need something that is easily portable or perfectly portioned, the muffin pan can get the job done. Start out with this muffin-pan main and get ready to have fun with your food.
Making frittatas couldn’t be any easier and faster than when you use a trusty muffin pan to turn out pre-portioned eggy goodness. The quality of the protein in eggs is especially high, making them a boon to active muscles, and smoked salmon is a way to reel in heart-healthy omega-3 fats.
Smoked Salmon Frittatas
Makes 6 servings
- 8 eggs
- ¼ cup milk
- 5 oz. smoked salmon
- 3 oz. crumbled soft goat cheese
- ½ cup roasted red pepper
- 3 Tbsp dill
- 1 Tbsp capers
- 1 lemon
- ¼ tsp black pepper
In a large bowl, whisk together eggs and milk. Stir in chopped smoked salmon, crumbled soft goat cheese, chopped roasted red pepper, chopped dill, capers, zest of a lemon and black pepper. Divide mixture among 12 standard-sized greased muffin cups, and bake for 20 minutes at 375 degrees or until eggs are set.
Matthew Kadey, M.S., R.D., is an author and journalist who specializes in sports nutrition and is the recipient of the 2013 James Beard Award for Food Journalism.