Name: Frittata muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 2 tsp Almond milk; 1 piece Egg; to taste Celtic sea salt; to taste Black pepper; 0 Tbsp Coconut oil; 0 hands Spinach; 1 piece Mushrooms; 0 pieces Beef tomato; 5 g vegan feta cheese

Nuts

Nightshade

Chicken egg

Julie van den Kerchove

Oven

Muffin mold 12 pieces

Side dish

These frittata muffins are basically just vegetable omelettes in the form of cupcakes. Very handy to take with you as a quick breakfast or in your lunch box. Here I combine them with tomato, mushrooms and feta. Also try them with asparagus and smoked salmon, kale and old gouda, or broccoli with smoked tofu.

Keto

Vegetarian

Frittata muffins

Muffins

 Cut the mushrooms into slices and fry in a spoonful of clarified butter (or olive oil / coconut oil) until golden brown. 

 Cut the spinach into strips, the tomato into cubes and add both to the pan. Season with salt and pepper, stir well and remove from the heat. 

 Preheat the oven to 175 degrees Celsius. 

 Beat the eggs in a bowl. Mix with the almond milk, the stewed vegetables and the cheese. 

 Pour the liquid dough into the 12 muffin tins and place in the oven for 30 minutes. 

 TIP.  Instead of mushrooms, use half a small zucchini, a handful of broccoli or pieces of asparagus; you can replace the spinach with another leafy vegetable, such as kale, warmoes or the leaves of beetroot. • If you first briefly fry the vegetables, the frittata muffins will have a fuller flavor; they are slightly more watery with raw vegetables 

Frittata muffins

Frittata muffins

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Macros(per serving)

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