Mini Frittata Cups

Ingredients

  • 5 pasture-raised eggs, whisked

  • 100g goat’s cheese or nitrate free bacon, chopped (optional)

  • 1 cup of vegetables e.g. zucchini, broccoli, pumpkin,

    sweet potato, carrot, capsicum, grated

  • 1 cup of spinach, kale or Swiss chard stems removed, chopped

  • 1 cup almond flour

  • 1 cup tapioca flour

  • ½ cup green tops of spring onions, finely chopped

  • ½ teaspoon baking soda

  • ¼ cup extra-virgin olive oil or ghee, plus extra for greasing

  • ¼ teaspoon of turmeric

  • ¼ teaspoon kelp powder or granules

  • 1 teaspoon sea salt

  • 1 handful fresh mixed herbs e.g. basil, coriander, parsley, rosemary, thyme, oregano, chopped

  • Pinch of pepper

Method

Preheat the oven to 180℃.

If not using silicone muffin moulds, grease and line your muffin tin with baking paper.

Put all the ingredients into a mixing bowl and combine.

If adding bacon, fry until crispy. Cut into small pieces and fold through the muffin mixture. 

Divide the batter around your tin or mould, and bake for 35 minutes. Enjoy!