6 mini frittatas
15 minutes prep + 35 minutes baking
Preheat the oven to 180 °C.
Grease a silicone muffin pan with coconut oil. Alternatively, use muffin liners.
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.
Hand beat 4 eggs in a small bowl. Place all of the hemp sauce ingredients into a blender and blend until smooth and creamy.
Add the hemp sauce and the eggs to the spinach - keep some of the hemp sauce aside as a dressing. Mix well to combine.
Divide the spinach mixture evenly between all 6 muffin moulds.
Slice the baby tomatoes into quarters and place on top each mini frittata.
Bake for 35 minutes. Remove from the oven. Remove the frittatas from their moulds, and cool on baking rack.
Top your mini frittatas with the hemp sauce you kept aside. Enjoy with extra hemp seeds and a crispy salad.
- ½ a bunch of spinach
- 1 C hemp sauce (recipe below)
- 4 organic eggs
- 10 baby tomatoes
- 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