In blender or food processor, grind 1 cup of raw almonds and 2 tablespoons of flax seeds. Blend in 2 cups unsweetened flaked coconut, 1/2 cup protein powder, 2-3 tbsp unsweetened cocoa powder, 6 tbsp warmed coconut oil and stevia to taste. Remove mixture and place tablespoon sized servings on cookie sheet and chill.
Preheat oven to 350 degrees.
Lightly grease a large muffin tin with butter or line with non stick mufin papers.
Whisk 8 eggs and ½ cup of plain un-sweetened almond milk together in a large mixing bowl. Set aside.
Heat 1 teaspoon of butter in a medium skillet or frying pan overmedium heat. Place a cup of zucchini, a cup of red pepper, a cup of mushrooms and chopped leek in a skillet and sauté until vegetables become soft, about 5 minutes. Remove from heat and stir in1/4 cup of parsley, a teaspoon of sea salt and a half teaspoon of pepper.
Fold vegetables into egg mixture. Fill muffin cups three-quarters of the way full with vegetable frittata batter.
Bake 20 to 30 minutes until frittatas are set and browned on top.
Tip : Great grab and Go snack or Breakfast!!
Coreen is a Personal Trainer and Lifestyle coach who loves to share Health and Wellenss information to help motivate others.