Preheat oven to 200°C (180°C fan forced). Grease and line four holes of a twelve-hole regular muffin pan.
Evenly distribute the smoked salmon, peas, capers and dill between 4 muffin holes. Whisk together the eggs and milk in a jug, and pour over the salmon and vegetables. Bake for 15-20 minutes, or until golden brown and puffy.
Meanwhile, cook pearl barley in a saucepan of boiling water for 15-20 minutes or until just tender. Drain and combine with the baby spinach, currants, lemon juice and olive oil in a large bowl.
Serve salad alongside warm or cold frittatas.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1|
|Bread & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||17.8 g|
|- Saturated fat||4.9 g|
|Total carbohydrates||47.7 g|
|- Total sugars||8.6 g|