MINI FRITATTAS WITH CREAMY HEMP SAUCE

MAKES

6 mini frittatas

PREPARATION TIME

15 minutes prep + 35 minutes baking

STEP 1:

Preheat the oven to 180 °C.

STEP 2:

Grease a silicone muffin pan with coconut oil. Alternatively, use muffin liners.

STEP 3:

Remove the stalks of the spinach leaves. Stack about 3 spinach leaves at a time, and roll into cigars. Slice lengthwise and horizontally until the spinach has been cut into small consistent pieces. Place spinach in a big bow.

STEP 4:

Hand beat 4 eggs in a small bowl. Place all of the hemp sauce ingredients into a blender and blend until smooth and creamy.

STEP 5:

Add the hemp sauce and the eggs to the spinach - keep some of the hemp sauce aside as a dressing. Mix well to combine.

STEP 6:

Divide the spinach mixture evenly between all 6 muffin moulds.

STEP 7:

Slice the baby tomatoes into quarters and place on top each mini frittata.

STEP 8:

Bake for 35 minutes. Remove from the oven. Remove the frittatas from their moulds, and cool on baking rack.

STEP 9:

Top your mini frittatas with the hemp sauce you kept aside. Enjoy with extra hemp seeds and a crispy salad.

• ½ a bunch of spinach
• 1 C hemp sauce (recipe below)
• 4 organic eggs
• 10 baby tomatoes

Hemp Sauce:

• ½ C Hemp Seeds
• ½ C cashews
• 1 C hot water
• Juice of ½ a lemon
• 2 Tbsp olive oil
• ¾ tsp fine salt
• 1 garlic clove