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IMG_6308

Mini Tomato, Chorizo & Spinach Egg White Frittatas

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April 10, 2016

Mini Tomato, Chorizo & Spinach Egg White Frittatas 0 0 5 0

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
  • 10 mins

    20 mins

    30 mins

  • Yields: 4 Servings

Ingredients

1 small red onion

30g raw spinach

30g chorizo (or sub for lean bacon)

150g egg whites (approx – this will differ on your cake tin)

15g Blend Brothers Tomato Chorizo Savoury Blend

Freshly ground black pepper

Nutrition Facts

Serving SizePer Serving
Calories78
Protein7.5
Total Fat3.2
Total Carbohydrates3.6

Directions

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.

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