Mini salmon omelettes

6 eggs

1 bell pepper

75 g of cold-smoked salmon

1 dl of spinach

2 tablespoons of feta

1 tablespoon Puhdas+ nutritional yeast flakes

1 teaspoon of salt


Puhdas+ Coconut oil for lubrication

Grease the six holes of the muffin tin with coconut oil. Chop the paprika, cold-smoked salmon and spinach and transfer to muffin tins. Crack the eggs into a bowl and mix in the nutritional yeast flakes and spices. Pour into muffin tins and sprinkle feta cheese on top.
Bake at 175 degrees for about 20 minutes.

Recipe and photo: Rachel Tokola

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