Cook for about 5 more minutes, then remove from stove and keep warm. Then lower the heat to medium and add the sherry, lemon juice, chilli flakes, paprika, salt, pepper and HALF the garlic. Sauté the button mushrooms in the hot oil for 2 minutes, stirring constantly. To make the Ajillo mushrooms, heat a few glugs of olive oil in a pan on high heat. Let the muffins cool in the tin for a few minutes before serving. Step 5īake in the oven for 20 minutes, turning the tray around at the halfway point. Now spoon in the frittata batter and top each muffin with a few cherry tomatoes. Oil the muffin tin and place slices of smoked ham around the sides and across the bottom of each cup making sure that you don’t leave any spaces. Add the mushroom mixture and the spinach and stir to combine. To make the frittata batter, beat the eggs, coconut milk, almond flour, salt and pepper in a bowl. Turn the heat down to medium and add HALF the garlic and mushrooms and cook for a further 5 minutes. Sauté the onions in the hot oil for 4 or 5 minutes until soft. Place a few glugs of olive oil in a large pan on medium to high heat.
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