I love quiche but all the cheese and wheat flour doesn’t make me feel as good after eating it as I do in the moment it is entering my mouth. It’s one of those short-term pleasures that ends up not being the wisest life choice. The nice thing about making a frittata is that you get all the great tastes of a quiche but without the dairy and gluten – the best of both egg-yummy worlds.
You will have to forgive my recipe because I went by feel instead of numbers, as I usually do. However, this frittata is so easy that you can play around with it and it will still taste good. I used what I happened to have in my fridge but you can add any assortment of veggies and spices you like.
- 10 eggs, preferably pasture-raised
- Bell pepper, chopped (I used about 3/4)
- 1 scallion, chopped
- pinch of nutmeg
- dollop of mustard or honey dijon
- sea salt (go light because you can always sprinkle it with salt after it’s done cooking)
- cayenne pepper (small amount…same idea as the salt)
- leafy greens of your choice, shredded or chopped
- nutritional yeast
- love (as much as you want)
- Preheat oven to 350. Throw all the ingredients except the greens and nutritional yeast together in large bowl and mix while thinking loving thoughts. Pour into a pie dish and then add the greens on top, afterwards sprinkling the nutritional yeast over them. Bake for 30 minutes and then check the middle to see if the eggs are done. Sometimes this is long enough but other times you will need another 5-10 minutes. Take it out of the oven when it’s done in the middle and then let it cool for a few minutes. I like to slice it into small pie pieces because they are perfect for protein snacks or as a side dish. Otherwise, it is obviously a delicious breakfast. Enjoy! ❤