Superpower Pâté Frittatas

These frittatas in my stories are getting a lot of love today so I thought I’d share the recipe. They make a great breakfast or lunchbox snack. Liver is a nutrition powerhouse. Packed with protein, iron, vitamin A, folate, choline and many others, this is one food worth the title ‘superfood’ and one I try to ensure we get everyday. 

Chicken Liver Frittatas

4 Tbsp chicken pâté

4 Tbsp nut butter or nut meal 

8 eggs

1C mashed pumpkin (add more or use sweet potato instead if your littley has a sweet palette and you need to hide that livery taste)

Combine all ingredients in a bowl and whisk until mostly smooth. 

Pour into greased or lined muffin tray. Will make about 12. Bake at 180C for about 15min or until a skewer comes out clean after inserting. They’ll be puffy like a soufflé but sadly will fall as they cool.

To make pâté - I use a very simple recipe as part of Ashton’s gut healing journey. I have no doubt that tastier ones exist. Mine is all about nutrient density and then I just stir it through (read: hide in) his main meals so taste isn’t so important. 

400g chicken liver 

1 onion, chopped

5 cloves garlic, crushed 

100mL chicken broth

200g tallow, chicken fat or ghee

Simmer all ingredients in thermomix or on stovetop for about 5-6min, or until the liver is just cooked. Purée using a stick blender or thermomix until completely smooth. Seperate into glass jars or ramekins and top with some extra melted fat to seal. I freeze most of mine and use a couple of teaspoons a day.