4 spring onions
2 free-range eggs
250 ml milk
2 tbsp buckwheat flour
2 tbsp coconut flour
freshly ground black pepper
200 g cooked kamut spaghetti
100 g grated feta cheese
4 slices serrano ham
handful of fresh basil
1 tbsp coconut oil
2 tsp olive oil
1 pinch of love
Kamut Spaghetti Frittata -Peel and chop cloves of garlic.
Preheat oven to 200C.
Clean spring onions, cut them into halves.
Whisk eggs with milk. Add buckwheat, coconut flour and a few pinches of salt and pepper. Put aside.
Mix the cooked spaghetti, grated feta cheese, basil, ham, olive oil, salt, pepper and garlic in a bowl.
Heat the coconut oil in an ovenproof non-stick pan. Place the spaghetti mixture into the pan till the base is covered. Then cover with egg mixture.
Cook on low heat for 10 minutes until the bottom is set and the top is a little runny.
Place the pan in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
Carefully slide your frittata onto a plate, serve with fresh cheese and any vegetables you like.
Kamut spaghetti can be found in most wholefood shops and online. If you struggle to find kamut, then use whole wheat spaghetti which is better for you than traditional pasta.
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Tags, Healthy eating, Recipes, Kamut wheat