- Any leftover meat – we had sausages (the good expensive ones not cheap flour-filled ones) and beef kebabs left but anything goes in the recipe.
- fresh cut up tomatoes
- 3 fresh button mushrooms
- 6 eggs
- 2 Tbsp water
- 3 Tbsp Almond flour
- Ground black pepper to taste
Preheat the over to350 F. Chop your left over meat into small pieces and sprinkle into the muffin tin with the leftover (or fresh) tomatoes, mushrooms and onion.
Place in the oven (no oil required as the meat has enough juice) for 15 mins to cook through. Meanwhile whisk up 6 eggs, with about 2 Tbst of room temperature water until its a little fluffy. Mix in your black pepper and 3 Tbsp of almond flour. The almond flour is optional, I feel it gives the muffin more of a bready/muffin light texture rather then just a regular frittata. Remove the pan from the oven and pour the eggy mixture into each muffin tin.
Place in the oven for 15-20 mins until they have risen and started to turn golden.
These are great straight from the oven or refrigerated the next day