Preheat oven 350°F. Spray or grease 12 cup muffin pan with oil. Set aside.
In a medium mixing bowl, beat the eggs with cream, salt, pepper, and shallots just until combined.
Add shredded spinach and smoked salmon evenly to the greased muffin cups. Pour in the egg mixture, filling each cup almost to the top. Sprinkle with crumbled goat cheese and chives.
Bake 20-22 minutes, until set. Remove from the oven. Let cool about 5 minutes in the pan. Then transfer to a cooling rack to cool completely if not serving immediately.
Freeze the extras: Separate the frittatas with parchment or wax paper and store in a freezer safe container up to 3 months.
Notes
Enjoy the mini frittatas for breakfast or lunch with a salad.To reheat: Reheat in the toaster oven at 350°F 15 minutes or microwave at 50% power about 2 minutes or until hot.Recipe by: Marisa Moore, RDN