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Lemon-Almond Frittata

Updated: Apr 14, 2020

When you don't have any flour left in the cupboard, or are too lazy to whisk flour and baking products, you'll want to make this sweet frittata. It's easy to whip up using a skillet; plus, it looks good out of the oven and straight on to the table for dessert or even breakfast.

The tartness of the lemon complements the subtle nuttiness of the almonds, the latter, which I found out belatedly, isn't a nut nor a fruit, but called a drupe, which means the seeds are edible rather than the fleshy outer shell. I can sing endless praises for almond, because not only do they taste good, but they're also good for the body inside and out. My grandma used to make almond milk for us using powdered almonds. It was supposed to help clear out mucus from the lungs. Almonds can also be used as a flour substitute, but anyway, this recipe does not need flour. I'll get back to almond flour/powder in another post for walnut cake.


Cooking time: 20 minutes

Yields: 8 slices

Ingredients: 4 large eggs 1/2 cup natural coco sap sugar Pinch of salt 1/2 cup ground almonds 1/2 cup cream 1/2 cup sliced or chopped almonds (doesn't matter. This is part of the mixture) A handful of almond flakes for topping 1 lemon, zest and juice 4 tablespoons of butter 1. Heat oven to 180 Celsius. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced/chopped almonds, lemon zest and juice.

2. Melt butter in cast iron skillet over low heat. When foam has subsided, add almond mixture to pan, distribute evenly. Continue to cook tart on stovetop until edges begin to set, then put pan in oven and finish cooking, between 10-12 minutes more.

3. When tart is done, put almond flakes on top. Serve.


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