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August 10, 2011

Mini Pesto Goat Cheese Fritatta

I looked in our fridge, curious to make something different and exciting for lunch, and I came up with this recipe. The pesto gave just enough flavor to complement the goat cheese.

Mini Pesto Goat Cheese Fritatta
4 biological eggs
2 TBSP pesto
1/4 cup cup almond or organic soy cream
1 TBSP gluten free flour
1/4 cup soft bio goat cheese
1 TSP oregano
dash sea salt and cayenne pepper
oil for cupcake pan

1. Blend together all the ingredients
2. Pour into greased cupcake pan
3. Bake at 200C for 25 minutes

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