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English Breakfast Mini Frittatas

Every weekday morning I walk through the tube station and pass a McDonald’s. It’s the one place that always, no matter what time of day or night, has a queue running outside the door with people piled into it. Lots of teenagers appear there daily to get their 7:30am fix before school. Having never been a “fast food junkie” and with so much information out there about what’s good / bad for us, I can’t quite comprehend why people still want to indulge in such bad food, at any time, let alone so early in the morning. However, I imagine for most people they would claim it’s convenience rather than anything else. Convenience doesn’t buy a long life free from disease. Convenience is an excuse.

These low carb “English Breakfast Mini Frittatas” might not be the carb and salt loaded McDonald’s Egg Mcmuffin, however, they are darn good, I promise. What’s even better for me is that I barely need any insulin for them as they are such low carb. Made with free range eggs, organic bacon, tomatoes, spring onion and mushrooms they are laden with good fats, protein, essential vitamins and nutrients. Fun for kids to make and get involved with, perfect for lunch boxes, picnics or just a snack on the go. I love to have mine for breakfast with half an avocado and a wedge of lemon.
English #Breakfast Mini #Frittatas
Inǵredients
  • 8 eǵǵs, whisked toǵether with 3 tbsp water
  • 2 sprinǵ onions, finely chopped
  • ½ tsp sea salt
  • 110ǵ cherry tomatoes, sliced in to half
  • 60ǵ button mushrooms, sliced
  • pinch black pepper (to each muffin)
  • 5 rashers bacon
Instructions
  1. Preheat oven to 180° c
  2. In to a fryinǵ pan over hiǵh heat place bacon and dry fry for approx 2 minutes on each side (you want it to be cooked but not crispy as it will cook in the oven later). Place to the side
  3. In to the same fryinǵ pan place a little oil (preferably coconut) and fry off mushrooms for about 2 minutes- just to soften them. Place to the side
  4. Get Full Instruction HERE

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