Roasted Red Pepper and Pesto Egg Frittata Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
Dairy Free Pistachio Pesto
  • Unsalted, Shelled Pistachios 1 cup/120 g
  • Loosely Packed Basil 2 cup/25 g
  • Extra Virgin Olive Oil .75 cup/180 ml
  • Lemon Juice 2 TBSP
  • Minced Garlic Cloves 3 each
  • Salt .25 TSP
  • Black Pepper .25 TSP
Roasted Red Pepper and Pesto Frittata Muffins
  • Small Yellow Onion, Diced 1 each
  • Minced Garlic Cloves 3 each
  • Eggs 10 each
  • Full Fat, Unsweetened Coconut Milk .25 cup/60 ml
  • Dairy Free Pistachio Pesto .5 cup/120 ml
  • Baby Spinach 1 cup/12 g
  • Rocket Leaves 1 cup/12 g
  • Roasted Red Peppers, Sliced 1 cup/120 g
  • Salt .25 TSP
  • Pepper .25 TSP
Instructions
  1. Preheat the oven to 350 F/190 C and grease a muffin tray with a small bit of melted coconut oil.
  2. In a blender combine all the Dairy Free Pistachio Pesto ingredients and pulse until you reach your desired consistency. It should be well combined, but a little chunky is ok if you like it that way. You will have leftover pesto, which can be enjoyed as a sauce for many other meal options.
  3. In a small sauce pan sauteed the chopped onions until translucent. Add the garlic and cook until fragrant and remove from heat.
  4. In a large bowl, whisk the eggs together with the coconut milk and then add all other ingredients, stirring to combine.
  5. Pour the mixture into the prepared muffin tray and place in oven, cooking for about 18-20 minutes or until the eggs are cooked through and the muffins are set.
  6. Enjoy on their own for breakfast or lunch or over a bed of greens. Top with additional pesto if you so choose!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/08/04/red-pepper-pesto-egg-muffins/