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Muffin-Cup Frittatas with Almond Bread*

Read through this recipe before beginning, and start on the frittatas once the bread is in the oven.

For the Almond Flour Bread Loaf: Active Time: 15 minutes / Cook Time: 40 minutes / Total Time: 55 minutes

Makes 1 loaf, 10 slices

For the Muffin-Cup Frittatas: Active Time: 20 minutes / Cook Time: 30 minutes / Total Time: 40 minutes

Makes 12 mini-frittatas

Muffin-Cup Frittata w Almond Bread.JPG

Ingredients:

  • Almond Flour Bread Loaf:
    • 2 cups almond flour
    • 2/3 cup arrowroot flour
    • 2 tablespoons flax meal
    • 1 tablespoon chia seeds
    • 1 teaspoon baking soda
    • 3 eggs
    • 1/4 cup almond milk
    • 1/4 cup coconut oil, melted, plus more to grease your loaf pan
    • 1 teaspoon apple cider vinegar
    • 1 tablespoon pure maple syrup
    • 1/4 teaspoon fine sea salt
  • Muffin-Cup Frittatas:
    • 2 teaspoons ghee, plus more for the muffin tin
    • 8 scallions, thinly sliced
    • 1 large red bell pepper, diced
    • 2 ½ oz. baby spinach, chopped
    • 12 eggs
    • 2 tablespoons water
    • ¼ teaspoon fine sea salt
    • ¼ teaspoon ground black pepper
    • ¼ cup feta cheese crumbles OR goat cheese, crumbled
    • ½ avocado, sliced, to serve

Directions:

Almond Flour Bread Loaf:

  1. Preheat oven to 350º F and prepare a 5 x 9 loaf pan by very lightly greasing it using a paper towel and small amount of melted coconut oil.
  2. Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.
  3. Combine both wet and dry ingredients together and pour into loaf pan.
  4. Bake for 30 - 40 mins or until golden brown on top and cooked through. To test, insert a toothpick into the center of the loaf. The bread is ready when the toothpick comes out clean.
  5. Remove from oven and let cool for 20 minutes. Carefully remove from loaf pan by flipping it upside down on a countertop. Lift up and allow your loaf to slide out. Flip loaf right side up and allow to cool completely on a wire rack.

Muffin-Cup Frittatas:

  1. Preheat oven to 350°F. Grease a 12-cup muffin tin and set aside.
  2. Heat ghee in a large skillet over medium heat and add the scallions and bell peppers. Cook, stirring occasionally, until vegetables begin to soften, about 6-8 minutes.
  3. Add spinach to vegetables and cook, stirring, until the spinach is just wilted, about 3-4 minutes. Remove from the heat and divide vegetables evenly between the muffin cups.
  4. In a large bowl, beat the eggs with the water, salt, and pepper. Pour or spoon eggs over vegetables, filling each cup about 2/3 full.
  5. Sprinkle each muffin cup with 1 teaspoon cheese.
  6. Bake 20-22 minutes, or until eggs are just set. Run a spatula around the frittatas to loosen, and serve 2 frittatas with 1 slice almond flour bread and 2 slices avocado per person.

*Save leftover bread and frittatas for snacks next week. Wrap bread in plastic and store in the fridge. Store frittatas in an airtight container and refrigerate.