These "muffin" frittatas are perfect for a dairy lunch meal on Pesach.
½ cup Milk
1 pinch salt
1 pinch pepper
1 cup mixed diced bell peppers
1 cup packed chopped baby spinach
¼ cup Chopped smoked salmon (lox)
¼ cup shredded cheese
1 sprig chopped dill
1 sprig chopped parsley
Preheat the oven to 375. Prepare 1 or 2 muffin tins by spraying with non-stick cooking spray (depends how much you fill in each). Whisk together the eggs with the milk, salt and pepper. Add in the vegetables, salmon, and cheese.
Pour into the muffin tins, and sprinkle with the chopped herbs. Bake 8-10 minutes or until the eggs set.