Fresh Thyme 3 sprigs
Canned Pumpkin 2 Tbsp
Dairy & Eggs
Shredded Parmesan Cheese 2 Tbsp
Black Pepper 1 pinch
Kosher Salt 1 pinch
Garlic Powder 1/4 tsp
Coconut Flour 1/2 Tbsp
Almond Flour 1 Tbsp
Baking Powder 1/4 tsp
Coconut Oil 1/4 tsp
Sundried Tomatoes 2
Grease a microwave-safe coffee mug, that holds at least 8 fl.oz, with oil. Note: the bigger the mug the shorter the cook time.
- 1/4 tsp Coconut Oil
Crack eggs into the greased mug. Add the remaining ingredients and whisk with a fork until well incorporated.
- 2, small Eggs
- 1 Tbsp Almond Flour
- 1/2 Tbsp Coconut Flour
- 1/4 tsp Garlic Powder
- 1/4 tsp Baking Powder
- 1 pinch Kosher Salt
- 1 pinch Black Pepper
Prepare Thyme & Tomatoes
Pick leaves from thyme, discard stems. Mince sundried tomatoes.
- 3 sprigs, leaves picked Fresh Thyme
- 2, minced Sundried Tomatoes
Add pumpkin puree, tomatoes, cheese, and thyme to frittata batter, whisk until well incorporated.
- 2 Tbsp Canned Pumpkin
- 2 Tbsp Shredded Parmesan Cheese
Microwave on full power for 1 minute 30 seconds or until it appears fluffy and cooked through. Cook for an additional 30-60 seconds if it seems under cooked. Tip: You can check doneness by inserting a toothpick all the way to the bottom. If the toothpick comes out dry, you're good to go!
Let cool for 3 minutes before enjoying straight out of the mug with a spoon (or flip onto a plate). Tip: The taste will be delicious warm or cold. These can be pre-made and stored in the fridge in an airtight container. Enjoy within 3 days.
|Daily value percentage|
|Total Fat||17.0 g||22%|
|Total Saturated Fat||6.0 g||31%|
|Unsaturated Fat||11 g|
|Total Carbohydrate||11 g||4%|
|Fiber Total Dietary||3 g||10%|
|Sugars Total||2 g|
|Excellent Source: Protein||19 g||38%|
|Good Source: Vitamin C||13 mg||15%|
|Good Source: Calcium||290 mg||20%|
By Innit Culinary Team