If you're anything like me, the Easter long weekend has snuck up on you from out of nowhere and you're completely disorganized and utterly unprepared (oops, didn't mean to be quite that confessional...).
But things have been a little busy. Contrary to popular belief, Spring - and not January - is the busiest time of year in the nutrition world so I've been spending lots of time with some great clients and we've also been preparing for year-end piano exams, a big school play, winding down the hockey season and ramping up for soccer season. Excitement abounds.
During the busy times, and conspicuous holiday weekends, I usually like to keep a few tricks up my sleeve to help us manage.
These little brunch bites are a great example. Super simple, healthy and wonderfully tasty, they're not only perfect for a spring brunch but you can also serve them up any time of day as a delicious meal accompanied by a nice salad and maybe some brown rice (my husband recently bought a rice cooker. He's been talking about it for five years; he calls it the longest one day purchase ever. Anyway, we're going a little gaga over it - it works so well... perfect rendering every time and, here's the kicker: $9!! love that...).
Flourless Salmon Dill Brunch Bites
- 1 large onion, chopped
- 3 garlic cloves, minced
- 6 eggs
- ½ heaping cup ricotta cheese
- ¼ cup milk
- ¼ cup half and half (10% cream)
- 300-400 grams smoked salmon (about 1 + ½ cups), chopped into bite size pieces
- 2 Tbsp fresh dill, chopped
- ½ tsp red chili pepper flakes, optional (you could also use 1 Tbsp lemon zest here if preferred for a different taste sensation)
- Sea salt and coarse black pepper to taste, keeping in mind that smoked salmon is cured with salt
Heat oven to 350 F.
Sauté onion and garlic together over low-medium heat on the stove until translucent (about 5 minutes).
Meanwhile, whisk together eggs, milk and cream in a large bowl. Add ricotta cheese and combine. Add salmon, dill and pepper flakes and/or lemon zest and season according to taste.
Grease 12 muffin cups with olive oil and distribute mixture among cups.
Bake brunch bites for 20-30 minutes or until puffed and beginning to brown around the edges.
Happy Holidays to all who are celebrating Passover and Easter this Weekend!
The beautiful pottery dishes in this photo (mug and dual-coloured bowl)
are the work of Diana Poulin from the Muddy Waters Clay Studio in Vermont