Ok, so I was looking for interesting lunch ideas for myself (and child as a bonus), and these (from the wonderful nomnompaleo) filled the bill.
I modified them somewhat. I used a dozen eggs, about 1/4 cup coconut milk and no coconut flour (because I didn’t have any).
For the filling, I carmelized some onions, chopped up some sun-dried tomatoes in the food processor and shredded some red kale and whisked all that with the egg mixture.
I distributed it evenly in a 12-muffin pan and baked according to the directions (a little longer in my crummy oven). Oh! And just before they were done, I sprinkled some chia seeds on top, because I like their crunchy, nutty texture.
I packed three in a container and poured some Trader Joe’s Roasted Garlic Marinara on top, then heated them for about a minute in the microwave at work for lunch.
Very good. I will definitely make these again. I may even get brave and try making them with the prosciutto. Maybe.
Today’s recovery from yesterday’s “Filthy 50” was some squat cleans (ouch!) and:
- row 500m
- run 200m (scaled for wimps like me who can’t run)
Don’t hate me, but this recipe was inspired by Ms. Rachel Ray. Really, this version is “Yum-o.” Yuck! Did that just make you cringe?
Bear with me, this mini frittata recipe is worth it.
I realize I’m always pushing frittatas but how can you refuse a tasty iteration where the mini egg muffins are wrapped by a crispy prosciutto shell? Salted pork makes everything taste better.
Follow the jump to get the recipe…