Skill level: Moderate
Eggs are one of the best breakfast foods available. They are a good source of protein, good fats, fat soluble vitamins, vitamin B12, iron & zinc and are particularly beneficial for vegetarians. Of course many of us find it difficult to find the time in the mornings to cook up a hot breakfast so this recipe is one you can get ready in advance. The frittatas travel really well so they can also be good for a breakfast on the go.
½ cup almond meal
Sea salt and pepper to taste
Handful cherry tomatoes, halved
½ cup baby spinach leaves
100g haloumi cheese, crumbled
1) Preheat the oven to 180°C and line a 6 hole muffin pan with paper cases.
2) Crack eggs into a medium sized bowl before lightly beating with a fork. Then add in almond meal, parsley and salt and pepper.
3) Divide tomatoes, spinach and cheese between the 6 holes in the muffin pan then pour egg mixture over the top.
4) Place into the oven to bake for 10-15mins or when the egg is set and firm to touch. Allow to cool for a few minutes before eating. These can kept in an airtight container in the fridge for 3-4 days and can be eaten hot or cold.