These individual frittatas are easy to cook, taste great, and will be featured in our new ecookbook which will be released in a few weeks.
They are as well featured in our Food Intolerance Program.
this recipe makes 12 individual muffin sized frittatas
400mL of a2 milk
per frittata filling you will need;
10 spinach leaves (10 grams) and 1 teaspoon (5 grams) of goats cheese
1/4 piece of bacon diced and 20 grams of diced cooked pumpkin
1/2 hard boiled egg and 1/4 piece of diced bacon
if you would like 6 spinach and goats cheese frittata’s you need to have 60 spinach leaves (60 grams) and 6 teaspoons (30 grams) of goats cheese
put oven on 200 degrees, line the muffin tray with individual pieces of baking paper cut up into 130 x 130 size squares , with a whisk mix up your cream and eggs and put aside.
when filling is in paper casings pour mixed up egg and cream into the muffin tins and cook for fifteen minutes, they taste great and the fillings you can put in are endless.