On Father’s Day I made these petite frittatas for our family brunch…they are so easy and extremely delicious that even our 4 year neice and 2 year old nephew ate them up! Try this recipe and I promise you will not be disappointed.
- 6 organic, cage-free eggs
- 1/3 cup coconut milk
- 1/2 tsp fresh ground pepper
- 1/4 tsp sea salt
- 4-5 cremini mushrooms, chopped
- 1/3 cup goat milk feta cheese, crumbled
- 2 Tbs fresh basil, chopped
Preheat the oven to 375 degrees F.
Spray 1 muffin tin with nonstick coconut spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the mushrooms, cheese, and basil. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
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