Paleo Frittata Cups (and wool joy!)

Heyyy you guys… My wool arrived!*9CCFC4EA-C0D2-42C3-B855-C07EAF35246A

*Happy dance*

I just got it yesterday and I’m so happy with it. I’m especially loving the Hazelnut colour. It’s got a little more red in it than I expected, but it’s just divine. I can’t wait to start my scarf!

I can’t think of a good way to transition from wool to eggs, so I’m just gonna go ahead and jump straight to the recipe now, okay?


Paleo Frittata Cups - Nothing in Particular

 Paleo Frittata Cups

Ingredients:

  • 1 rasher of bacon, finely chopped
  • 1 1/2 cups zucchini, finely chopped
  • 1/2 cup each of capsicum, grape tomatoes and fetta cheese, finely chopped (kinda getting sick of saying that)
  • 1 spring onion… you guessed it: finely chopped
  • 4 eggs
  • Oil for frying
  • Pepper to taste

Method:

Preheat oven to 180 degrees Celcius

  1.  Fry the bacon in a little oil
  2. When the bacon is almost cooked, add the zucchini and capsicum and fry until soft, then place on a piece of paper towel to soak up any excess oil.
  3. Whisk the eggs in a bowl, then add all other ingredients except pepper and mix.
  4. Divide the mixture evenly between 4 large nonstick muffin cups (silicon works best), sprinkle with a little pepper and bake at 180 deg C for 20 minutes.

Enjoy! These are nicest fresh, but they’ll keep in the fridge for about a week. They’re great for breakfast or with a salad for lunch :)

 

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