Mini breakfast frittatas

breakfast-mini-frittata

The first time I was put on a detox, I was told to cut out all processed foods, sugars, grains, dairy, coffee, tea and alcohol and to incorporate protein with every meal and lots of colourful vegetables.

This meant quite a shift in my eating habits but hardest for me was working out what to have for breakfast each day. I was so used to eating cereal with milk washed down with a cup of English breakfast tea (some things from my English upbringing still stick). Cutting out dairy, sugars and grains in the morning meant a massive shift.

A friend suggested these breakfast frittatas and they’re now a regular breakfast staple for me. Make them on a Sunday night and they’ll last until Wednesday which for me means I have something healthy to eat on the run after I train in the mornings and before I start work.

Ingredients

  • 8 large eggs
  • 1 onion
  • 1 red capsicum
  • 1 cup mushrooms
  • 2 handfuls baby spinach
  • 1 tablespoon olive oil

And any of the following for some extra flavour (although not essential if you prefer to stick to vegetables):

  •  50-75g / 2-2.5oz goat’s cheese (depending on your taste) or any other cheese of your choice, grated

OR

  • 6 slices free range ham/6 slices free range bacon, fat trimmed

Method

Pre-heat the oven to 165 Celsius or 330 degrees Fahrenheit.

Finely chop the onion. If using bacon, trim the fat and cut into pieces. Heat a frying pan to a medium heat and once hot add the olive oil, allow to heat for around 10 seconds then fry the onion until golden brown. If using bacon, fry this at the same time with the onion. Remove from heat and allow to cool.

Chop the remaining vegetables into smallish chunks. Beat the eggs with a fork and add a pinch of salt and pepper then stir through the chopped vegetables and onion mixture. If you’re not using bacon, crumble through the goat’s cheese at this stage or add the grated cheese or the chopped ham.

Spoon into 12 muffin cases and bake for around 30-35 minutes until golden brown and springy to the touch.

Eat straight from the oven or keep refrigerated for up to 4 days.

Makes 12 mini frittatas.

breakfast-mini-frittatas

sadddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddd asdasdasdasdasdasdasdasdasdasdasdasdasdasdasd asddddddddddddddddddddddddddddddddddd

GET MY RECIPES

sadddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddd asdasdasdasdasdasdasdasdasdasdasdasdasdasdasd asddddddddddddddddddddddddddddddddddd

Leave a Reply

Your email address will not be published. Required fields are marked *