Canapés Eating Out Fish

Muffin frittata with smoked salmon and prawns

I’m not a great lover of eggs – scrambled, fried or poached, but I do enjoy a tasty frittata. A frittata is cooked slowly and usually served at room temperature, whereas an omelette is cooked quickly and served immediately.

As with a lot of my dishes, frittatas are great at using up your ” bits left in the fridge”. Add some herbs and seasoning to any flavours and you have a cheap and healthy muffin which is great for picnics, lunches with a salads or even if you make mini muffins they make perfect canapés.

 In my recipe I have added greek yogurt. Sometimes I have used cream or milk, but I do find cooking with yogurt does give excellent results. I often add yogurt to my bread, cakes and sauces. 

Muffin frittata with smoked salmon and prawns

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4


  • 8 eggs
  • 130 g Greek yoghurt
  • 1 tbsp chopped chives, parsley or dill
  • 30 g chopped spinach, rocket or sorrel
  • 70 g double gloucester cheese, grated
  • butter, for greasing
  • 120 g smoked salmon
  • 100 g king prawns
  • salt and pepper , to season


  • Preheat the oven 180°C / Gas mark 4
  • Butter 8 muffin cases well.
  • Crack the eggs into a bowl and whisk. Add the yogurt and mix well.
  • Add the chives, cheese and chopped green leaves.Season.
  • Divide the egg mix between the muffin cases.
  • Bake for 20 minutes until the egg is just cooked through.
  • Leave to cool a bit and remove from the muffin cases. Top with pieces of salmon and king prawns.


Tip : I topped my muffins with a dill mayonnaise which I simply made by adding chopped dill to mayonnaise and a little balsamic vinegar to add a little tartness. 


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