Ting Base Frittata Cups
Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
Quick and easy Ting
- Preheat the oven to 180°C. Grease a 12-hole muffin tin.
- For the quick and easy ting: Bring water to the boil in a medium pot. Mix King Korn Mabele Meal and the maize meal with a bit of cold water to form a paste, add salt and tartaric acid.
- Gradually add the Mabele meal paste to the water, while stirring, using a wooden spoon. Cover with a lid and cook on medium heat for 10 minutes.
- Remove from the heat and add the butter and cheese. Stir until melted and combined. Allow to cool slightly.
- Press tablespoons full of the cooked ting (it must be stiff) into each muffin hole (filling approximately halfway).
- For the egg mixture: Whisk together eggs, milk & seasoning. Add the red peppers and crispy bacon to the egg mixture, reserving a 1/3rd of bacon to sprinkle over after baking. Pour the egg mixture over the ting layer.
- Sprinkle a little cheese over each and bake for 20 - 25 minutes until the muffins are set & golden. Sprinkle with the reserved crispy bacon. Serve while warm.