It’s a brilliant book as it’s simple and easy to follow and each recipe tells you exactly what nutrients are in it and what it’s good for. Here’s one I made last night and have now packed up for my lunch today to have with a green salad.
(My Tip…soften the vegetable in some oil in a frying pan and not in the over and as I found they didn’t soften as well in the oven, but if you like a bit of crunch then follow the recipe. I also cooked mine in muffin cases as my tin wasn’t very non-stick!)
Mini Frittatas: 300 Calories per serving.
Rich in B Vitamins, Vitamin C&D, Potassium, Selenium and Beta Carotene.
Useful for your Heart, Bones, Immunity, Skin, Hair , Nails and Fatigue.
Ingredients: (Makes 12)
1 Red Onion
2 Garlic Cloves ( I used Garlic Powder)
Red Pepper Diced
1 Sprig Fresh Thyme ( or dried if you don’t have fresh)
100ml Rice Milk ( I used coconut milk and you could use other but milk )
Salt & Pepper
Chives to garnish!
Preheat Oven to 200C / 180Fan / Gas6
* Finely dice onion, garlic, peppers and courgette
* Add Thyme leaves and season
* Lightly oil a 12 hole non stick muffin tray
* Place veggies in holes and cook for 12 minutes until soft.
* Whisk eggs and milk, season as required
* Remove tin and poor egg mix over vegetable and bake for further 6 mins or until set
Enjoy Hot or cold. Easy to freeze for later use.
I think you can add any vegetables you like to these and for some extra protein and a bit of added flavour I put some Chorizo in and some tomatoes. You could add some mushrooms, spinach and bacon , smoked salmon, for a breakfast version and you can add some seeds for added vitamins and minerals. You can also make these a sweet version by using berries instead!
Do let me know if you try these and what versions you’ve made, you can email me at Lisa@fitformoore.co.uk and I’ll share your recipes with everyone.