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Salami, Cheddar & Roast Capsicum Mini Frittatas

Golden egg cups packed with crisp salami, cheddar and roast capsicum. They are sturdy enough for the lunchbox but stay soft inside because the oven temperature is kept sensible.

Prep10 mins
Cook20 mins
Serves6
DifficultyEasy
Start cooking ↓
Six golden keto mini frittatas with salami cheddar roasted capsicum and herbs
TooGut pickFlexible, practical, genuinely delicious.

The salami and cheese frittata search pattern rates 4.9 out of 5. This version removes the peas, adds roast capsicum and keeps the eggs custardy with a little cream and a lower oven, because portable breakfast does not need to mean rubber.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves6

Mini frittatas

  • 9 large eggs
  • 100 mlpouring cream
  • 150 ggood-quality salami, diced
  • 140 groasted red capsicum, drained and diced
  • 140 gvintage cheddar, grated
  • ¼ cupfresh chives, chopped
  • 1 tspdried oregano
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Heat gently

Heat the oven to 175°C. Grease six deep muffin wells thoroughly, including the top edge.

Crisp the salami

Cook salami in a dry frying pan for 3 minutes until the edges curl. Drain on paper and cool slightly.

Whisk, do not foam

Whisk eggs, cream, oregano, salt and pepper only until combined. Bubbles make a coarse, soufflé-like texture.

Layer the fillings

Divide salami, capsicum, cheddar and chives between wells. Pour in egg mixture, stopping 5 mm below the rim.

Pull them while soft

Bake for 17 to 20 minutes until puffed and barely set in the centre. Rest in the tin for 5 minutes before loosening.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,320 kJ

Protein24 g

Fat25 g

Carbohydrate4 g

Fibre1 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Six-hole deep muffin tin
  • ✓ Frying pan
  • ✓ Mixing jug
  • ✓ Balloon whisk
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