Anti-Inflammatory. Gluten Free. Soy Free. Dairy Free Optional.
These mini frittatas are a perfect way to get some clean protein, healthy fat, leafy greens, and antioxidant filled veggies in for the day. Have two of them for a quick weekday breakfast or pre-packed lunch with some mixed greens or a green protein smoothie on the side or have one as a snack during a busy day on the go. These taste great right out of the oven, but you can also reheat them in your toaster oven, microwave, or in your regular oven at 350 degrees on a cookie sheet. We recommend making a big batch at the beginning of the week so that you can make two to six quick meals out of it depending on the size of your family.
We also designed this recipe so that you can customize it to your liking, seasonal availability, and what you actually have in your fridge:) In fact, these frittatas are a great way to use up veggies in your fridge that need to be used or leftover veggies from meals during the week. The frittatas pictured above contain kale, red onion, scallion, red bell pepper, and dill - these are the items we had left in our fridge so I just tossed them all in! I encourage you to take the same approach and have some fun with it. If you need some suggestions to get the creativity going...you will find them below in the recipe text after the step by step pictures.
Your first step is to start your quinoa if you don't have any cooked already on hand. While your quinoa cooks, you will chop the greens and dice the veggies and toss them into a skillet with some ghee, coconut oil, or organic, grass-fed butter. Once all veggies are sauteed, then add the cooked quinoa to the skillet and stir until well combined. Scoop quinoa-veggie mix into each of the 12 muffin cups evenly, about 1/2-2/3 way full. You can alternatively use a 9 X 13 casserole dish or pie dish. Add fresh herbs and cheese (if using). It will look like this:
Once you pour in the egg-milk mixture, your mini frittatas should be filled very close to the top but not quite:
Seasonal Vegetable & Quinoa Mini Frittatas (PRINT RECIPE) (PRINT DAIRY FREE RECIPE)
Makes 12 mini-frittatas
½ cup dry quinoa, rinsed and drained
1 cup organic bone or vegetable broth or water
10 large, organic eggs from pastured chickens
½ cup non-dairy milk of choice – like coconut or hemp
2 tablespoons coconut oil or organic ghee, divided
5-6 cups of packed dark leafy greens – kale, chard, or spinach
2-3 cloves garlic, minced
2-3 cups diced seasonal veggies of choice - mix 2-3 different types; see suggestions below*
¼ cup fresh herbs or 2 tablespoons dried- such as: dill, basil, oregano, thyme, parsley, cilantro, rosemary, or sage
2 ounces shredded or crumbed cheese of choice - such as: feta, cheddar, Gruyere, Parmesan, or goat) (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
Recipe Combination Ideas:
We'd love to see the combinations you make...post back and let us know which are your favorites! Enjoy!
~Billie & Jen
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.