Guilt-Free Snacks by Luke Hines, Published by Plum, RRP $26.99, Photography by Rob Palmer and Mark Roper
Sometimes you need something nutritionally balanced, easy to eat and ready to go when you’re running out the door of a morning. Look no further than these mini frittatas. This is the perfect recipe to make in bulk at the start of the week, so you have these on hand for busy-morning breakfasts or snacks on the go.
Please note: Flax or chia eggs aren’t a suitable substitute for eggs in this recipe.
Ingredients
- 2 tablespoons melted butter or coconut oil, or extra-virgin olive oil, for greasing
- 12 eggs, whisked
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- sea salt and freshly ground black pepper
- 1 red onion, finely diced
- 180 g (2 cups) finely sliced Swiss brown mushrooms
- 45 g (1 cup) finely chopped baby spinach leaves
- 12 cherry tomatoes, quartered
- 1 tablespoon finely chopped flat-leaf parsley leaves
- 1 teaspoon chilli flakes
AVOCADO SMASH
- 2 avocados, roughly diced
- zest and juice of 1 lime
- 1 tablespoon apple cider vinegar
- 1⁄2 teaspoon sea salt
Method
- Preheat the oven to 180°C and grease a non-stick 12-hole muffin tin with your preferred fat.
- Place the whisked egg, garlic powder, paprika and a generous pinch of salt and pepper in a large bowl. Whisk until light and fluffy and well combined, add the onion and whisk briefly to incorporate.
- Pour the egg mixture evenly into the prepared muffin tin, then top with the mushroom, spinach, tomato quarters and a pinch of salt. Bake for 20–25 minutes, or until cooked through and lightly golden brown on top. Allow the frittarties to cool slightly in the tin before turning out.
- Meanwhile, place the avocado smash ingredients in a bowl and smash together with a fork until rough, rustic and well combined.
- Enjoy the frittarties warm with a dollop of avocado smash and a sprinkle of parsley and chilli flakes.
Makes 12