Power Food On the Go by Rens Kroes

Author:Rens Kroes
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2017-03-18T04:00:00+00:00

Mini Frittatas photo shown here

For the past little while, I’ve been making frittatas with whatever leftovers I happen to have on hand, but, to be honest, I like these mini-versions so much more. And because they’re so petit, it’s easy to take them with you in your lunch box.

PREPARATION TIME

10 minutes

BAKING TIME

30 minutes

TOTAL TIME

40 minutes

INGREDIENTS

(makes 6 mini frittatas)

* 1 clove garlic, finely chopped

* 1 small onion, finely chopped

* Coconut oil or ghee, for frying

* 6 eggs

* 1 teaspoon freshly ground black pepper

* 1/2 teaspoon ground cumin

* 1/2 teaspoon salt

* About 1/3 cup (7/10 ounce, or 20 g) kale, rinsed and chopped

* 11/2 ounces (40 g) feta cheese

* Red pepper flakes, to taste (optional)

KEEPS FOR

1 week in the fridge

SUPPLIES

muffin tin with at least 6 forms

Method Preheat the oven to 350°F (180°C). Sauté the garlic and onion for a few minutes in a frying pan with a bit of coconut oil.

Whisk the eggs until fluffy. Stir in the pepper, cumin, and salt. Divide the kale across the 6 muffin forms. Add some of the feta and sautéed onion and garlic to each form. Top with the beaten eggs. Sprinkle each mini frittata with red pepper flakes (if using). Place the frittatas in the preheated oven and bake for 30 minutes. Enjoy these delicious items for 6 days. Tasty with a salad or soup for lunch.

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