July 17, 2018

Veggie-Packed Mini Frittatas

Ingredients:

Eight Pastured Eggs

Pink Himalayan Sea Salt

Freshly Cracked Black Pepper

Three Zucchini/Courgettes, Spiralized or Finely Chopped

Heaping Handful of Mixed Veggies of Choice- Carrots, Capsacium, Mushrooms, Spinach, Fennel-whatever is on hand and you enjoy. I prefer spinach!

Herbs: Whatever you enjoy-one heaping spoonful. I usually use an Italian herb mixture or a combination of basil, parsley, and oregano.

If you are not following FODMAP diet, you may finely dice one small onion and add it to the mixture. Dice as well as possible as this will be cooking in the oven with the egg mix.

Instructions:

Preheat the oven to 190C/375F.

Line a muffin tin with paper liners or spray well with a nonstick spray. Mix should yield 8-10 mini frittatas.

Crack and whisk eight eggs into a bowl.

Once well whisked-add the salt, pepper, and herb selection.

Add the vegetable medley and with a spoon, make sure this is evenly distributed throughout the mix. The vegetables should be prominent-around half of the mix.

Portion the vegetable and egg mixture into a muffin tray lined with paper liners.

Bake for 12-14 minutes until the frittatas are just set.

Remove from muffin tin and allow them to cool completely for half an hour.

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