I have a new breakfast habit. Toast with almond butter and honey. When I was living in London, my flat mate would eat the same breakfast every morning. One toast with cheese, one toast with almond butter and honey and a bowl of milk with cereal. Every single morning.
Although I don’t have the same breakfast every morning, I find myself eating toast with almond butter and honey quite often lately. I truly believe this combination to be on my top 5 list of amazing food combinations everyone should have at least once a week (next to lemon juice and garlic on roasted vegetables).
The recipe I’m sharing with you today has been on my to-post list for a considerbaly long time, given the fact we make this frittata, or spanish tortilla, about once a week.
It’s gluten-free and fairly easy to make, super rich and actually tastes like a real-deal spanish tortilla, with the slight difference that it’s vegan.