Tombola

WHEAT FREE MAKES 6 MUFFIN SIZE

Far sturdier than a frittata, Tombola is a great grab and go breakfast. They keep brilliantly, actually firming up a little as they cool. The beauty of the tombola is just about any vegetable can be used; added uncooked - cauliflower and broccoli are especially good. Leaves such as spinach and kale, however, are best wilted and squeezed of any liquid before using, and cabbage should be cooked. Zucchini should be grated and wrapped in a tea towel and wrung to remove as much liquid as possible. A little grated parmesan cheese or cheddar will enrich the flavour, as will herbs of your liking.

KITCHEN NOTES:

For a dairy free option, replace the milk with 1/2 cup oat milk and 1/4 cup coconut milk. The butter can be replaced with olive oil.

3 tablespoons white spelt flour 3/4 cup milk 1 tablespoon / 30 gm butter melted sea salt to taste 1 teaspoon dulse flakes freshly ground pepper to taste 3 eggs 1/2 cup grated, peeled carrot 1/2 cup finely chopped broccoli 1/2 cup finely chopped capsicum 1/2 cup cauliflower, finely diced

Pre heat oven to 180C

Line six holes of a muffin tin with squares of baking paper - the paper will flop a little to fit the shape. Don’t cut the paper to fit the holes, otherwise the juices will seep through. Add the flour, milk, butter, salt, dulse, pepper, eggs into a mixing bowl and whisk together well. Add vegetables and any herbs and cheese if using. Using a ladle, divide the mix between the muffin cups. Bake for 25 - 30 mins or until puffed and lightly golden.

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