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Kale, Zucchini and Mushrooms Frittatas
Purpose FUEL
Prep Time 90 mins total
Purpose FUEL
Prep Time 90 mins total
  1. Preheat oven to 375°
  2. Bring a large saute pan to medium heat. Add olive oil followed by the zucchini and mushrooms and cook down for 5 minutes.
  3. Add the kale to the cooked vegetables and cook down until kale has wilted, about 3 minutes.
  4. Add garlic powder and a pinch of salt. Set aside and cool for 5 minutes
  5. In a large mixing bowl, combine eggs with cream and mix with fork until well blended.
  6. Add a pinch of salt and blend again.
  7. Spray a regular muffin tin pan (12 muffins) with oil of choice.
  8. Add ~1 1/2 -2 T. of vegetables to each opening.
  9. Top vegetables with ~2-2 ½ T. of egg mixture (fill each muffin tin pan evenly with vegetables and egg)
  10. Evenly distribute each frittata with cheese. Bake in oven for 25 minutes.
  11. Check center of frittata with toothpick – if wet, continue to cook.
  12. Turn oven off and allow frittatas to rest for 15-20 minutes before removing from oven. This allows the frittata to set.
  13. Rest for 10 minutes on stovetop. Enjoy!
Recipe Notes

The Purpose: increase overall plant food intake, utilize fats to increase fat soluble vitamin absorption, promote the anti-inflammatory response, promote insulin sensitivity, regulate free-radical oxidation, rebuild and repair muscular micro tears, feed healthy bacteria and the microbiome within the gut, preparation of a recipe that can be utilized frequently throughout the week, quick and easy, ability of vegetables to taste awesome, freezer friendly.

Nutrition Information: gluten-free, nut free
Calories: 220
Carbohydrates: 4 gms
Protein: 15 gms
Fat: 16 gms
Fiber: 1 gm
Sodium: 500 mgs
Added Sugars: 0 gms

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