| Prep Time | 90 mins total |
| Servings |
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Ingredients
- 1 tblspn Coconut oil
- ½ Zucchini large, small diced
- 4 ozs Mushrooms small diced
- ¼ bunch Kale stems removed, julienned or coarsely chopped
- ¼ tsp Garlic powder and any seasonings of choice
- 10 Eggs large, local if possible
- 1/3 cup Cream or half and half local if possible
- 1 cup Shredded cheese of choice mozzarella works wel
Ingredients
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Instructions
- Preheat oven to 375°
- Bring a large saute pan to medium heat. Add olive oil followed by the zucchini and mushrooms and cook down for 5 minutes.
- Add the kale to the cooked vegetables and cook down until kale has wilted, about 3 minutes.
- Add garlic powder and a pinch of salt. Set aside and cool for 5 minutes
- In a large mixing bowl, combine eggs with cream and mix with fork until well blended.
- Add a pinch of salt and blend again.
- Spray a regular muffin tin pan (12 muffins) with oil of choice.
- Add ~1 1/2 -2 T. of vegetables to each opening.
- Top vegetables with ~2-2 ½ T. of egg mixture (fill each muffin tin pan evenly with vegetables and egg)
- Evenly distribute each frittata with cheese. Bake in oven for 25 minutes.
- Check center of frittata with toothpick – if wet, continue to cook.
- Turn oven off and allow frittatas to rest for 15-20 minutes before removing from oven. This allows the frittata to set.
- 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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