Baked Crunchy Seed Frittata
- Yield: 1 portion
Description
This baked frittata is one of my ‘go to’ low carb recipes, especially when I’m focused on high protein meals. I love recipes like this that you can alter a few ingredients like the spices, toppings and it feels like a whole new recipe. You can also batch cook this recipe so I will share with you how to make one and increase the amounts for the main ingredients.
Ingredients
¼ tsp Baking powder
2 Fresh organic eggs
½ tsp Coconut flour
¼ tsp Coconut oil
1 tbsp Almond flour
1 clove Finely slice garlic
1 stalk Thyme leaves
1 tsp Olive oil
1 tbsp Pumpkin seeds
1 tbsp Sunflower seeds
Cracked Black Pepper and salt to season
Instructions
-
preheat over and grease a large ramekin with coconut oil
-
Toast seeds in a small frying pan with olive oil, salt and thyme
-
Whisk eggs and remainder ingredients together with salt and pepper in a small bowl
-
Pour mixture into ramekin
-
Bake for 20 mins or until eggs have risen above the top of the ramekin
-
Remove from oven and leave to cool for a few minutes
-
Pour over seed topping
Notes
I love adding extra seasoning such as oregano or paprika to the egg batter mix
You can place a toothpick in the egg mixture to check if cooked, the pick will come out clean when ready