These spicy, coconutty Frittata Breakfast Muffins make an awesome start of the day! Feel free to add more eggs to the mix.
INGREDIENTS
Eggs, 4
Yellow Onion, 1/2, chopped
Indian Shallots, 2, chopped
Green Leafy Veggies of your choice, chopped
Bell Peppers or Green Pepper, sliced
Chickpea Flour, 1 cup
Baking Powder, 2-3 tsp
Coconut Milk, 150 gr
Coconut Oil, 1/4 cup
Beef Broth or Low Fat Milk, 1/4 cup
Honey, 1 tbsp, opt.
Oregano, 1 tsp
Turmeric, 1 tsp
British Curry, 2 tsp
Parsley, 2 tsp
Salt and Pepper
DIRECTIONS
Pre-heat oven at 180°C / 360°C.
Grease a 12-hole muffin tin with butter.
Sauté onion and shallots until fragrant, then add chopped green leafy veggies and peppers of your choice.
Sauté for just a few minutes, transfer to a large mixing bowl.
Add chickpea flour, baking powder and herbs and spices into mixing bowl.
Mix eggs, sautéed vegetables and peppers, coconut milk, coconut oil, beef broth and honey if using, together in a separate bowl.
Then transfer to large mixing bowl. Stir slowly with a spatula
until they blend nicely.
Scoop mixture with a rounded or measuring spoon, and distrbute evenly
among muffin holes.
Bake for 30-35 mins – insert a toothpick to check if it comes out almost dry.
Remove muffins carefully with spatula and a soft-edged knife.
