I am so excited to be sharing this recipe with you guys! For my first recipe, I thought that it would only be appropriate for it to be one that I make just about every week. It checks off all of my boxes. It’s simple, inexpensive, versatile, quick, and so easy. At the end of the week, before I go grocery shopping, I gather up all the leftover veggies in the fridge. Chop them up and throw them in with some eggs. And voilà, you have a nutrition, protein packed breakfast prepped for the next few days! The best part: it probably cost next to nothing because you can use whatever you have lying around.
This recipe is a great way to use up ingredients that might otherwise go to waste, and an easy way to sneak vegetables into your diet. The average American does not consume nearly enough potassium or fiber, all because the main source of these nutrients are vegetables and fruit. Fiber is essential for healthy GI tract movement, and potassium not only helps the body with nerve signaling and muscle contractions, but it also regulates fluids. Eat your fruits and veggies like your life depends on it!
An ingredient that I want to highlight is nutritional yeast. If you have never tried it before, don’t let the less than appetizing name fool you. Nutritional yeast can be a yummy alternative to parmesan cheese, for my dairy free fam out there. Not only is it yummy and cheesy, it is also super high in protein and completely vegan. If you are someone who struggles to meet your protein intake as a vegetarian or vegan, nutritional yeast could be a wonderful option for you. I throw it into everything, whether it be a topping on my pasta or a seasoning for my popcorn, this stuff does the trick!
These frittatas have the potential to be different every time you make them. Not dairy free? Load them up with cheddar cheese! Not a vegetarian? Throw in some bacon or cubed ham! The sky’s the limit. So without further adieu, let’s get to creating!
Ingredients
5 eggs
1/4 cup unsweetened almond milk (or whatever milk you like)
2 tbsp nutritional yeast
1/2 tsp cumin
1/2 ground black pepper
1/2 tsp chili powder
2 cloves of garlic, minced
dash of salt
5(ish) fresh basil leaves, cut into small ribbons
1 zucchini
1 cup cherry tomatoes
1 cup mushrooms
Instructions
Preheat oven to 350°F
In a large bowl, mix eggs, milk, nutritional yeast, cumin, pepper, chili powder, garlic, salt, and basil.
Chop up all of your veggies into small cubes. Make all similar sizes so that they cook evenly. Fold the vegetables into the egg mixture.
Grease muffin tin and divide mixture between all twelve muffin cups.
Bake for 20 minutes.
Eat up! Or keep them in the fridge for up to 4 days of ready made breakfast!
Comments