1⁄2 block of goat feta (cut into cubes)
1/3 cup sundried tomatoes (soaked and diced) 2 cups of spinach or kale
1⁄4 tsp salt
1⁄4 tsp pepper
Preheat oven to 200 degrees C
Lightly oil silicon muffin mold with coconut oil
Steam spinach/kale until wilted and allow to cool
Beat eggs in a bowl
Add feta and tomatoes
Chop cooled spinach/kale into small pieces and add to the egg mix
Add salt and pepper
Pour into muffin molds 3⁄4 full and bake for 18-20min until egg is set and tops are brown.
Note: Frittatas will puff up then settle once out of oven.
About Amy Lynn
Amy was lucky enough to spend quite a bit of time in active Kitsilano Beach of Vancouver, Canada where health and fitness were the norm. She frequented the famous vegan restaurant The Naam along with creative raw food cafes around the city. She also spent quite a bit of time in NYC as a head chef at endurance races where it was imperative the athletes received balanced nutrition through vegetarian meals. During the last 17 years here in NZ, she owned and operated a vegetarian cafe as well as opening the first raw food cafe in Auckland. She then went on to study Naturopathy. Amy is currently seeing clients as a Naturopath and cook for retreats and families that prefer plant based, gluten free, sugar free and low carb diets.