Here is a light and delightful recipe that is great for a Sunday morning brunch. We drizzled ours with pure maple syrup.
Lemon Almond Frittata
4 eggs
1/4 cup sugar
Pinch of salt
1/2 c. ground almonds
1/2 c. coconut milk
1/2 c. sliced almonds (more for garnish)
1 lemon, zest and juice
2 Tbsp. coconut oil
Powdered sugar (for garnish)
1/4 cup sugar
Pinch of salt
1/2 c. ground almonds
1/2 c. coconut milk
1/2 c. sliced almonds (more for garnish)
1 lemon, zest and juice
2 Tbsp. coconut oil
Powdered sugar (for garnish)
1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, coconut milk, sliced almonds, lemon zest and juice.
2. Melt coconut oil in an 8-inch ovenproof skillet over low heat; add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
Yield: 4 servings.
2. Melt coconut oil in an 8-inch ovenproof skillet over low heat; add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
Yield: 4 servings.