MAKES
6 mini frittatas
PREPARATION TIME
15 minutes prep + 35 minutes baking
METHOD
STEP 1:
Preheat the oven to 180 °C.
STEP 2:
Grease a silicone muffin pan with coconut oil. Alternatively, use muffin liners.
STEP 3:
Remove the stalks of the spinach leaves. Stack about 3 spinach leaves at a time, and roll into cigars. Slice lengthwise and horizontally until the spinach has been cut into small consistent pieces. Place spinach in a big bow.
STEP 4:
Hand beat 4 eggs in a small bowl. Place all of the hemp sauce ingredients into a blender and blend until smooth and creamy.
STEP 5:
Add the hemp sauce and the eggs to the spinach - keep some of the hemp sauce aside as a dressing. Mix well to combine.
STEP 6:
Divide the spinach mixture evenly between all 6 muffin moulds.
STEP 7:
Slice the baby tomatoes into quarters and place on top each mini frittata.
STEP 8:
Bake for 35 minutes. Remove from the oven. Remove the frittatas from their moulds, and cool on baking rack.
STEP 9:
Top your mini frittatas with the hemp sauce you kept aside. Enjoy with extra hemp seeds and a crispy salad.
INGREDIENTS
- ½ a bunch of spinach
- 1 C hemp sauce (recipe below)
- 4 organic eggs
- 10 baby tomatoes
Hemp Sauce:
- ½ C Hemp Seeds
- ½ C cashews
- 1 C hot water
- Juice of ½ a lemon
- 2 Tbsp olive oil
- ¾ tsp fine salt
- 1 garlic clove
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