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@23evgeniiaaaa: #timtimev #glushenkova

✨Evgeniiaaaa✨
✨Evgeniiaaaa✨
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Region: UA
Monday 13 July 2026 09:18:56 GMT
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Comments

titi.lea7
Léa L'Algeroise :
this is beautiful
2026-07-13 09:37:35
3
krymycjuq0b
🫶Ясмина🎵 :
ева это твой настоящий акк
2026-07-13 11:40:49
2
manly_denzie.0
𝔪𝔥𝔞𝔫𝔩𝔶 𝔡𝔢𝔫𝔷𝔦𝔢🌟 :
hiiiii♥️♥️♥️
2026-07-13 09:27:57
1
sophia_baziuk
Софія🦋💙 :
Тін. Тім єва
2026-07-14 06:13:20
1
user607561769261
Адріана :
красуня
2026-07-13 17:00:07
0
marwaoudhmani
🌸🌸 :
Hello 😊😊
2026-07-13 16:26:23
0
tim.tin61
tim tin :
🥰🥰🥰
2026-07-14 14:10:17
1
diegomndez718
Diego :
🥰🥰🥰
2026-07-14 04:25:02
0
gulkair47
Алля@ :
🥰🥰
2026-07-13 15:49:32
0
cosmic_aligator_max
🚀🇺🇦COSMIC_ALIGATOR🎵❤️ :
🥰🥰🥰
2026-07-16 14:14:30
0
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A quick, vegetable-packed, dairy-free, and egg-free low-FODMAP frittata inspired by Italian cuisine, perfect for a safe, budget-friendly meal. Ingredients: - 1 tablespoon olive oil - 1 cup chopped chives (green parts only) - 1 cup fresh spinach, chopped - 1 large tomato, diced - 1/2 cup chickpea flour (or gluten-free flour blend) - 1/2 cup unsweetened almond milk (or other suitable dairy-free milk) - 1 teaspoon baking powder - Salt and pepper to taste - Dairy-free sourdough bread slices for serving Instructions: 1. Preheat oven to 375°F (190°C). 2. In a mixing bowl, whisk together chickpea flour, almond milk, baking powder, salt, and pepper until smooth to form the batter. 3. Heat olive oil in a oven-safe skillet over medium heat. 4. Add chopped chives and sauté for 1-2 minutes until fragrant. 5. Add spinach and diced tomato; cook for another 2-3 minutes until spinach wilts. 6. Pour the batter over the cooked vegetables in the skillet, spreading evenly. 7. Cook without stirring for about 3-4 minutes until the edges start to set. 8. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is puffed and golden. 9. Remove from oven, let it cool slightly, then slice and serve with toasted dairy-free sourdough bread. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A quick, vegetable-packed, dairy-free, and egg-free low-FODMAP frittata inspired by Italian cuisine, perfect for a safe, budget-friendly meal. Ingredients: - 1 tablespoon olive oil - 1 cup chopped chives (green parts only) - 1 cup fresh spinach, chopped - 1 large tomato, diced - 1/2 cup chickpea flour (or gluten-free flour blend) - 1/2 cup unsweetened almond milk (or other suitable dairy-free milk) - 1 teaspoon baking powder - Salt and pepper to taste - Dairy-free sourdough bread slices for serving Instructions: 1. Preheat oven to 375°F (190°C). 2. In a mixing bowl, whisk together chickpea flour, almond milk, baking powder, salt, and pepper until smooth to form the batter. 3. Heat olive oil in a oven-safe skillet over medium heat. 4. Add chopped chives and sauté for 1-2 minutes until fragrant. 5. Add spinach and diced tomato; cook for another 2-3 minutes until spinach wilts. 6. Pour the batter over the cooked vegetables in the skillet, spreading evenly. 7. Cook without stirring for about 3-4 minutes until the edges start to set. 8. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is puffed and golden. 9. Remove from oven, let it cool slightly, then slice and serve with toasted dairy-free sourdough bread. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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