Turkey Sausage Frittata

Using either fairy cake or muffin tins you can make these and they can be frozen.
I used a regular cupcake tin (which is a little deeper than ‘fairycake’ one for the quantities below but really just use whatever you have, fill to the top and then they will rise a little to give a nice ‘muffin’ top – the only one you’ll see after following the 3 day detox (www.facebook.com/jkjuiceireland) and a healthy eating regime.

 Note: You can use a different types of protein for this, turkey burgers, chicken, tuna, lean beef pieces, just make sure you cook any raw protein BEFORE putting into the frittatas.

For 5 cupcake size frittatas you will need:

INGREDIENTS:

5 organic free range eggs
(you can use more whites than full eggs if you want)
2 Turkey sausages – cooked and sliced into small thumb-nail size cubes (165g)
½ leek or ½ white or red onion
½ teaspoon chili powder
½ teaspoon tumeric
2 handfuls spinach
black pepper
pinch sea salt

METHOD:

Cook off the turkey sausages and cut into bite size pieces
When starting to brown add the leeks/onions. Cook for 3 minutes
Add garlic and spinach and cook for about 1 minute
Remove all from pan
Meanwhile using a fork whisk eggs in a bowl  and add pepper & salt, chilli and turmeric (or whatever spices you are using)
Add the cooked sausages and onion mixture and combine.
Grease the tins using a little coconut oil
Add enough mixture to each one to reach below the rim
Cook in preheated oven at Gas Mark 3/ 150⁰C for approx 20 mins. The egg will be just set in the middle.
Leave to cool for just a few minutes  (leave them too long and they will stick to the tins) and use a knife or spatula to go around the edges to release from the tins.

Eat hot or cold!