Eggs, glorious eggs! We eat them for breakfast, lunch, dinner or as a snack. Eggs are pretty much the perfect food (unless you have an intolerance, of course). Each perfectly packaged egg contains 6 grams of protein, 5 grams of heart healthy fats, generous amounts of B vitamins, folate, selenium, vitamins A, D, E and K and calcium and zinc. Eggs are also an excellent source of choline, a nutrient critical for brain growth and function. So eat up!
These eggy mini frittatas take under 30 minutes and one bowl to make. They are super healthy, protein and veggie packed meal ready to be eaten whenever hunger strikes. They stay great in the fridge or you can freeze them. Prepa few trays of them in advance and enjoy them all week.
We used a mini-muffin silicone-baking sheet for automatic portion control and pretty presentation. Plus, our kids gobble up the bite sized bits. Feel free to use regular muffin tins and just add a few extra minutes to the bake time!
Moms, these are fabulous for school lunches! They travel well for school, long car rides or adventure days and picnics. Get crackin’!
Ingredients:
Makes 16 mini frittatas
*use organic, free-range and local when possible
*4 large eggs
*1 cup of chopped spinach
*1/2 cup of cherry heirloom tomatoes
*1/2 cup of chopped scallions
*Handful of fresh parsley
*1/4 cup of chopped olives, we used black
*1/4 cup of nutritional yeast or our Vegan Parmesan (www.embodywellnesscompany.com/vegan-parmesan (optional)
*1 tsp Himalayan sea salt
*Fresh cracked pepper to your liking
*1 tsp of EVOO
Optional: add in cooked organic chicken or turkey sausage cubed into small pieces for additional protein
*Garnish with a drizzle of EVOO
Instructions:
Pre-heat oven to 350 degrees. Chop veggies and parsley. Add all of the above ingredients to a bowl and mix. Pour egg mixture into silicone mini-muffin sheet and bake for 17-20 minutes depending on your oven strength. Let cool for a few minutes. Drizzle with EVOO and enjoy!
Gratitude and Love,
Christine & Stephanie
