Fresh Spinach Frittatas

Fresh Spinach Frittatas

Fresh Spinach Frittatas

Fresh Spinach crispy frittatas. 

I'm a big fan of eggs but I am trying not to eat them to much. The discovery of Irish Moss is such an invention. These are now officially my favorite frittatas.

They are easy to make but it does take some preperation. You need Irish moss paste.( see recipe Irish moss)

for the sauce I used home made mayonaisse( see recipe)



Nr of people 2
Preperation time ± 0 min
Nr of steps involved 4
Nr of ingredients 20

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200 gram Fresh Spinach
1 handfull Fresh mint
2 Spring Onions
10 gram Garlic Grass
1 Tsp ground Ginger
1 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Tsp Ground Turmeric
1 Tsp Ground Garlic
1 Tsp Ground Onion
5 cut in small pieces Roasted sun-dried tomatoes
2 Tbsp Irish Moss
1 cup Water
150 gram Whole grain buckwheat flower
0.5 Tsp Chili Flakes
2 Tbsp Homemade mayonnaise
2 Tbsp Sheep yogurt
2 Soaked sun-dried tomatoes
3 Cloves Garlic
1 Tsp Tamari soya saus

Spinach Fritada Preparation

Cut your spinach, fresh mint, spring onions and garlic grass in small. Crush your fresh garlic and rasp the ginger. Now mix all your ingredients together.



Melt a tbsp of coconut oil in a pan. After the oil is melted you add about a tbsp of your mixer in the pan until the pan is full. Fry on medium heat and when crispy on one side, when you see it's getting brown you turn them. About 3 minutes each side.

Once both sides have the crispy brown look they are done. In my experience they get more crispy if you turn them twice but the second time just half a minute.



Sause: Mix in a blender the homemade mayonnaise, sundried tomatoes, sheep yoghurt, garlic and tamari soya suace until smooth. 30 till 45 seconds


Final word

You can easily leave some herbs out or replace with others. the same white the vegetables, kale instead of spinach. The base of this recipe is the flower and the Irish moss.

Let me know if you made a version that will be a must to share.

hopefully you like them.