Tag: Eggs

Pin It

Hi friends. I cannot believe it is September already. School is back in session and it’s almost Fall! Summer was awesome but if you’re like me, you are ready for some CHANGE. These are some changes that I look forward to in the fall… more structure, cooler weather, weekends in the mountains, bonfires, big pots of soup, lots of roasted butternut squash, and full bodied red wine. I’m also ready to get back on track with some healthy habits that may have slipped away a little during the summer. I’m offering a 14 Fall Cleanse starting September 21 so if you are also ready to change the way you feel, now is the time. My cleanses are about learning to eat good, clean, REAL food and figuring out how awesome you are capable of feeling. They are not about dieting or deprivation. You can eat delicious food and plenty of it. Read more about how the program works here. www.kristasigmon.com/14daycleanse

FRITTATA MUFFINS

This time of year, you might also be ready for some new breakfast choices. Here is a fantastic, gluten free recipe that is perfect for the whole family!

These “muffins” are the ideal make ahead breakfast or snack. You can add whatever ingredients you like…bacon, mushrooms and swiss, sautéed veggies and goat cheese, spinach, tomatoes and feta – you get the idea. They are also delicious with no cheese if you are dairy free. Clean out your fridge on Sunday afternoon and have nutritious breakfasts all week! This is a breakfast that you will feel good about feeding your kids before school.

(makes 12 muffins)

coconut oil for greasing pan
8 large eggs (preferably cage free and organic)
½ cup milk (organic cow’s milk or any unsweetened non-dairy milk)
sea salt and black pepper, to taste
¾ cup cooked crumbled high quality breakfast sausage (I buy mine from a farmers’ market)
¾ cup finely chopped spinach or swiss chard
¾ cup freshly grated cheddar cheese (I use this one)

PREPARE. Preheat oven to 350Grease a 12 muffin pan with coconut oil.

ASSEMBLE. Whisk together eggs, milk, salt and pepper. Pour eggs evenly into muffin pan. They will only fill about ½ of each cup. Evenly distribute 1 tablespoon sausage and 1 tablespoon spinach into each cup and gently press down into egg mixture. Top each one with about 1 tablespoon grated cheese.

BAKE. Cook for 20-24 minutes or until eggs or set. They will keep in the fridge for 5 days and they freeze well too.

IMG_7125

Pin It
Pin It

 

This frittata is perfect for a weekend morning when you have a little more time to cook. It also saves and reheats well so it works for a busy weekday morning too. You can easily double the recipe and use a 10-12” skillet.

Serves 4

6 eggs
1 tablespoon milk or water
salt and pepper, to taste
1 tablespoon coconut oil
½ small onion, thinly sliced into half circles
1-2 handfuls of kale or baby spinach, chopped
2 oz. goat cheese

1. Preheat oven to 400.
2. Whisk together eggs, milk or water, salt and pepper in a small bowl and set aside.
3. Heat coconut oil in an 8” nonstick ovenproof skillet over medium heat until melted. Cook onion for 5-6 minutes or until tender. Add in kale or spinach and cook until wilted.
4. Pour eggs into skillet with vegetables and stir around for about 1 minute. Leave alone for another minute or so or until the edges are starting to set.
5. Top evenly with goat cheese and put skillet in the oven for 5-7 minutes or until the eggs are almost cooked through. (stick a knife into the center to make sure the eggs are mostly firmed up – they can still be slightly soft)
6. Turn oven to broil and broil for 1-2 minutes to brown the top a little and finish cooking eggs.
7. Remove from oven and let rest for 5 minutes. Loosen egg around the edges with a spatula and then slide onto a cutting board. Cut into wedges. Great hot or room temperature.

 

*you can use any vegetables or cheese that you like and you can also add meat – there are so many variations

 

IMG_6293

 

 

 

 

 

Pin It

Contact Krista

Please feel free to contact me. Send me an email with the form below or at 704.575.4777

Name
Email
Message

Yay! Message sent.
Error! Please validate your fields.
© Copyright 2015 Krista Sigmon