Mini Tomato, Chorizo & Spinach Egg White Frittatas
April 10, 2016
These mini frittatas are packed full of flavour and high in protein as well as being low in carbs. Although they sound quite complicated to make, I promise you they couldn’t be easier. I really enjoy them hot with a salad as a simple lunch but my partner also loves to take them in a Tupperware to work and assures me they are just as good cold as they are hot. If you are veggie you can always leave out the chorizo/bacon and perhaps add a little low fat cheese for flavour? Either way, once you give these a try they will become a staple in your weekly menu!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
30g chorizo (or sub for lean bacon)
|Serving Size||Per Serving|
1Pre heat your oven to 200’c
2Finely chop the red onion and chorizo (or bacon) and gently fry until the onion is soft and chorizo begins to colour.
3Remove the pan from the heat and add the spinach, allow it to wilt in the pan whilst you whisk your eggs in a small bowl with the Blend Brothers Tomato Chorizo Savoury Blend and pepper.
4Grease a cupcake tin with a little olive oil and spoon in the onion & chorizo mixture until it’s about half way up the tin.
5Pour in the egg mixture until the tin is 3/4 full.
6Bake for 15 – 17 minutes until the egg sets.
7Remove from the oven and serve, or pop them in the fridge to eat cold.