Eggs are awesome! Don't you think so? They are one of the simplest yet tastiest sources of protein out there. If you haven't noticed, I cook with them quite a bit: Eggs baked in Avocado, Quinoa Fried Rice, 3 Ingredient Pancakes, Salad Nicoise, Famous 4 Ingredient Peanut Butter Cookies and more! This recipe is a new favorite for a few reasons: 1) They can be saved and used in other meals like over a salad, in a sandwich, or as a snack 2) You can make each one a different flavor 3) They are a great source of protein and vegetables.
As I mentioned in my Eggs Baked in Avocado Recipe. "Eggs are a great source of protein. Protein is essential for rebuilding muscle and maintaining stable blood sugar levels which reduces feelings of tiredness as well as hunger. Eggs are also a good source of choline. Choline helps regulate the brain, nervous system, and cardiovascular system. New research shows that, contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol. In fact, recent studies have shown that regular consumption of two eggs per day does not affect a person's lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol. Eggs are one of the only foods that contain naturally occurring vitamin D- a vitally important nutrient if you live anywhere that has winter or you spend a lot of time inside. Vitamin D= energy. And lastly eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Yes please."
Mini Vegetable Frittatas
Paleo | Gluten Free | Grain Free | Vegetarian
Prep time: 8 mins | Cook time 15 mins | Makes 6 Mini Frittatas
- 5 eggs*
- 1/2 cup diced red pepper
- 3 handfuls spinach or kale
- salt & pepper to taste
- Other filling options: asparagus, mushrooms, tomatoes, goat cheese etc
*Use 4 eggs if you want to use a lot of veggies *Add 2 tablespoons milk for fluffier texture
- Pre heat oven to 350 degrees
- Beat eggs in a small bowl.
- Add veggies and salt and pepper to taste
- Pour into 6 muffin tins coated with cooking spray or brushed with oil.
- Bake for 12 to 15 minutes, or until just firm and cooked all the way through. Try not to over cook- makes them dry!
- Once cooled, use a knife and spoon to take out of muffin tins.
- Enjoy 1 or 2 then store the rest in fridge. To warm you can microwave for 20 to 40 seconds to reheat, or pop them in a toaster oven for about a minute. See below for reserving suggestions!