Low carb pesto egg muffins. Simple to make, delicious and nutritious. Perfect for the whole family.
Ingredients
100g / ½ Cup Cashew Nuts
50g Basil Leaves (1 cup)
40g Spinach Leaves (just under 1 cup)
⅓ cup Olive Oil (approx 4 TBSP / 80ml )
1 tsp Sea Salt
6 Eggs, Large
1 tsp Ground Pepper
Optional: 1 clove garlic, peeled
2TBSP water
Instructions
Preheat oven to 180°c
In to a blender / food processor, place the cashew nuts, basil leaves, spinach leaves, (optional garlic) ½ tsp sea salt and a generous pinch of ground pepper
Blend well until a coarse mixture has formed
Now on low speed add in the olive oil a little at a time until the pesto paste has formed (have a taste, if you would like to add more salt then please do so). Set aside
Whisk up eggs with 2 TBSP water and add a pinch of sea salt and pepper
Pour the egg mix equally in to each individual muffin case three quarters full (i use a silicon cupcake / muffin mould)
Now spoon 1 tsp of the pesto mix in to each individual egg cup
Place in the oven for 20-25 minutes until well risen, golden and fully set
Allow to cool for 5-10 minutes before serving immediately or leave on a wire wrack to fully cool before placing in a sealed container in the fridge for up to 5 days
Recipe by at https://thelowcarbkitchen.co.uk/pesto-muffin-frittatas/