Frittata Muffin and Spinach Mango Roll with Lavash

I bring two simple but wonderful recipes today that you and your family will love to eat even if not on gluten free diet.

Breakfast is often described as the most important meal of the day. And it doesn’t have to be time consuming and complicated. These muffin frittatas are super easy and takes no more than 20 minutes to make. The recipe can be adapted in any way, shape or form you wish, with any ingredients you want.

 

 

The second recipe I have is of spinach mango roll made from Lavash.

Lavash is a thin Armenian flatbread made of simple ingredients: flour, salt, water and yeast, although most lavash recipes are unleavened. Lavash is baked in traditional homemade oven called a tonir, the same as Indian Tandoor. I ‘ve been a long time fan of lavash but as being on gluten free diet I thought I won’t be able to eat them anymore. Fortunately I saw this recipe on Gluten Free Gobsmacked Blog and immediately wanted to try it. I made a few changes here and there, like using less yeast and xanthum gum, adding almond meal and pearl millet flour.

Lavash are great to be served as wraps or just like a roti with any curry, or lentil stew. I usually make wraps or rolls and today I’m sharing spinach mango roll.

Update: January 2022 – After making this recipe for the last 10 years I finally uploaded the video to show my readers how easy it is to make and so good.

 

 

You can cut lavash with and store in a ziploc bag for 1-2 days and even freeze for up to a month.

 

 

Before coming to recipes a little talk. I wonder how many of you out there have the nerve to do hair raising adventures in real life. Last week I watched a hindi movie called “Zindagi Na Milegi Dobara” means, you won’t get this life again.  Three friends plan a trip to Spain in the belief that everyone is blessed with life only once and there won’t be another time. Truly, the film takes the audience on a merry ride with loads of fun, romance and lot of emotional bonding and teasing between the friends. By indulging themselves in adventure sports like sky diving, deep sea diving and dangerous running with the bulls they learn to encounter their fears and discover the moments of life.

The movie reminded me of my little adventures. A few years ago we went to Australia for vacation. I did sand boarding on giant Stockton beach sand dunes of Anna bay. It was scary at first but fun to go flying down the hill of sand.

I also had my first unique adventure walk on top of Sydney Tower. It might not sound adventurous to many out there but for me it was. Because I had a fear of heights. The entire walkway of Sydney tower is made of glass, and I felt my feet just glued when I stepped on it.  It was scary, although we were dressed in protective sky suits and the safety harness was attached to the walkway. I didn’t want to be a spoil sport. I took few slow deep breaths, looked at my daughter, my husband and other people behind me and then took my first step. I did not look around or down and after few minutes, I felt okay. When everyone stopped on the glass tower for a photo shoot I finally looked around the breathtaking view of the Sydney from 304 meters high. The credit goes to my family who coaxed and coerced me into doing this.

Let’s get cooking now.

Frittata Muffin or Egg Muffin

Ingredients:

4 eggs (or three 2 whole eggs+3 egg whites)

1/2 cup thawed, frozen peas

1/4 cup grated mixed cheese

2 slices of gluten free bread, cubed (optional)

1 small parboiled potato, chopped (2 if not using bread)

1 green onion, chopped

1tbsp olive oil

salt and pepper to taste

Method:

1. Grease three ramekins or muffin tin. Preheat oven to 350 degrees F.
2. In a small pan heat olive oil on medium. Add chopped potato and peas. Fry.
3. Add cubed bread(if using). Cook until lightly browned. It takes 3-4 minutes.
4. Spoon mixture in the ramekins or in muffin tin.
5. Whisk eggs. Add salt, pepper, finely chopped green onion and grated cheese.
6. Pour the egg mixture over bread and veggies.
7. Bake for 15-20 minutes or until set and golden on top.
8. Set aside for 5 minutes before removing from the ramekins. Serve with fresh salad.

Note: You can mix and match leftover veggies or meat and can vary amount of ingredients depending on your need and taste.

Spinach mango roll with homemade Lavash

The ingredients I used to make lavash

1/4 cup sweet white sorghum flour

1/4 cup pearl millet flour

1/4 cup tapioca starch

1/4 cup potato starch

2 tbsp almond flour

1 tsp xanthum gum

1 tsp apple cider vinegar

1 tsp honey or sugar

1 tsp oil

1 tsp instant yeast

3/4 cup warm water (100- 105 degrees F)

3/4 tsp salt

1/3 tsp cumin seeds

1/4 tsp freshly ground black pepper

Filling

3 handfuls of baby spinach

1/2 thinly sliced mango

2 tbsp cream cheese

2 tbsp mango chili sauce

1tsp red pepper flakes

Method

Preheat oven to 400 degrees F.

Grease a baking tray and line it with parchment paper.

Mix all the dry ingredients in a bowl of stand mixer.

Add honey (or sugar), oil, apple cider vinegar to warm water.

Pour water into flour mixture.

Using a flat beater attachment mix the dough for 2 minutes.

Drop batter on prepared tray. Spread mixture with a spatula.

Bake for 15-20 minutes until sides get crisp.

To assemble Lavash roll

1. In a small bowl combine cream cheese, mango chili sauce and pepper flakes.
2. Spread the mixture evenly on the lavash. Scatter spinach leaves and mango. Roll it up. Let it sit for 5 minutes with seam side down.
3. Cut into 1″ thick slices. Serve as a snack or with meal.

Note: To make a nice roll cut the edges with knife or kitchen shears and roll in the parchment paper or wet towel as soon as it comes out from the oven.