The Portable Frittata!

It’s like an omlette… It’s like a quiche… It looks like a muffin…but it’s a frittata?

 Gluten+Grain+Sugar Free + Low Carb.

  

I keep getting asked about sugar-free breakfasts for those who work at an office, or who don’t have the time to prepare and eat a cooked breakfast, before rushing to sit in traffic (crazy humans we are?). 

So here I am, giving you options (don’t say I don’t do things for you)... you can pimp your morning cuppa java into a HOT BUTTERY EGG COFFEE, or you could whip up a batch of BLUEBERRY BREAKFAST BOMBES... and now I bring you the Portable Frittata! 

Sounds interesting, doesn’t it?

This is not really an original recipe, more of a redo, taking yesterday's most delicious CARAMELISED OMLETTE and making it lunchbox (and kiddie) friendly. 

I urge you to feel free and experiment with ingredients and ratios. This is not baking, this is more like throwing caution (and ingredients) to the wind and letting your inner goddess/rebel free. Add more cheese if you wish, or replace it with Parmesan. This recipe is very forgiving, anything goes (now that’s my kind of recipe).

The ingredients I have chosen today are a combination of Ham, Red Pepper and Feta, because that's what I had in the fridge, but I've also been very sneaky and popped in some grated courgette. This is how you become creative when your little ‘Adorables’ become ‘Painfuls’ and picky about eating their vegetables. (If they are really suspicious of any green bits, then just peel the courgette first and they wont even know its there!). These baked babies are a great way of upping their veg intake, even if you have to hide and lie about it (we’ve all done it, don’t feel bad). For those of us that actually like our veg, throw in some spinach with feta and chilli, you’ll have a very enjoyable Spinach and Feta savoury snack - with a bite - I wont be sharing those!

BASIC INGREDIENTS (Makes six frittatas)

• 6 large Eggs
• ¼ Cup Cream (usually I use Dairy Free Orley Whip, but today I used Crème Fraiche)
• ¼ Cup good Cheddar cheese (or more?)
• Pinch of Himalayan Salt and freshly ground black Pepper, to taste
• ½ tsp Aluminium Free Baking Powder (make your own, HERE)

FILLING

• Chunks of Feta, broken into smaller bits
• One big slice of Ham (I was a little lazy to cook bacon today) Salami or chorico would be seriously good too
• Red Pepper & red onion, chopped finely, mixed
• Couple of shakes of dried Oregano (sprinkled onto the cheese, your kids will think its PIZZA! Hello!)
• Shake of Paprika on each frittata, to make it look good

TO SERVE

• Serve warmed, if possible, and gobble as is, or cut open and smear with butter.
• If serving at home, make the plate pretty by adding some dressed baby lettuce leaves and roasted baby tomatoes

EQUIPMENT

• 6 x cup silicone muffin tin (or use cupcake liners - will look adorable in a lunchbox)

METHOD

• If you’ve got the time, and inclination, gently fry your onion and peppers, for a sweeter flavour (or leave them raw).
• Place all the ingredients into a bowl (except the herbs and baking powder) and mix with a fork to break up the eggs. Don’t forget your seasoning.
• Sprinkle baking powder whilst mixing to avoid clumps (you don’t want to eat a clump of baking powder - it is rather gross).
• Using a small soup-scoop, spoon batter equally into muffin tins, making sure each frittata gets enough cheese and ham and peppers each.
• I grate a little extra cheddar over each frittata for browning and then origano and paprika.
• Bake at 180 degrees C for 20 minutes.
• Allow to cool in tin for a few minutes before removing to a wire rack. They puff up beautifully, soufflé like, in the oven but will gently fall again upon cooling.
• Freeze in a sealed container when completely cool.

Make a couple of these bad boys for Sunday morning brunch and freeze leftovers for midweek munchies, early morning traffic nibbles or lunch box fillers for school.

Now go! Eat! 

Much love, gratitude and happy nibbling

xox