Mini Frittatas

I am a zombie in the mornings. Being caffeine free during this pregnancy (and, of course, being pregnant) hasn't helped matters. So making the fam a healthy breakfast is always a challenge. I stumble bleary eyed into the kitchen and whine a little as I'm getting everything ready.

And then I remembered that years ago when I was doing South Beach, they recommended these little crustless quiches. And even as a single woman I appreciated the ease of premaking these babies and grabbing a few on my way to the office where I'd eat them at my desk because that was like, five extra minutes of sleep.

This is why I have this blog. It's so easy to get a bit tired of a really good recipe and then forget about it completely.

Tons of people make these and they call them egg bites, egg muffins, mini frittatas, crustless mini quiche...

I loosely based mine on these Mini Spinach Frittatas at Sugar Laws.

This recipe makes two dozen muffin cup sized frittatas (you can freeze extras).

9 eggs
10 oz frozen spinach (approximately)
1/2 cup parmesan cheese
2 cloves crushed garlic
2 tablespoons dried onions (yeah, I was feeling lazy)
Salt
Butter/Coconut oil

Preheat oven to 375.

I fried the frozen spinach in a pan (you can use butter or expeller pressed coconut oil) along with the dried onion, salt, and garlic. In the meantime, I also beat together the 9 eggs in a bowl. When the spinach was suitably thawed, I combined the eggs and the spinach mixture and then added in the parmesan and mixed well. I then spooned enough of the mixture into each muffin spot to fill three quarters (I also use paper muffin cups). Bake for 30 minutes.

I usually have two in the morning. This morning Gus had eight. Growth spurt?

Apple Zucchini Almond Meal Pancakes

We eat eggs for breakfast almost every day, but on the weekends, I like to cut loose and make something a little fancier. I’ve been using this basic almond meal pancake recipe for the last year, and when I follow the instructions (something I’m not always good about doing), they come out great. Adam was shocked how much they tasted like regular pancakes.

I used to use Stevia as my sweetener, then honey, but often I just skip the sweetener entirely. I’ve also experimented a bit with adding different fruits to the mix (since I try replace other sweeteners with fruit as often as I can).

Last w I decided to add some grated apple and cinnamon since it was a rainy morning that finally felt like fall. There was some zucchini on my cutting board, so on a whim, I decided to grate a bit of that too. Like zucchini bread, right?

(One of my college roommates always kept zucchini on hand to grate and add to pretty much anything. It’s a lovely, inexpensive and neutral-tasting vegetable that stretches meals without adding a lot of calories.)

These smelled so good that Adam and Agustin came wandering in from the next room, Agustin signing “food, food,” to see what was cooking.

RHH Almond Meal Pancakes

1 cup almond flour

2 eggs

1/4 cup water

2 T coconut oil (plus extra for greasing the pan)

1/4 teaspoon salt

1/2 cup fruit of your choice (bananas, apples, etc.)

Optional: 1/4 cup coconut flour if you’re adding fruits/vegs with higher water content

Combine all ingredients in bowl. If you’re using coconut oil and it’s cold out, take extra care to get all of your coconut oil mushed in (CO is solid at cooler temps).

Cook in a pan or griddle just as you would with standard pancakes.

Keep your pan at a lower heat because these do take a little longer to cook through, I find, and keep an eye on how brown they’re getting (they won’t bubble like normal pancakes; you just have to keep checking them).

This has to be the worst “end product” picture in history. These pancakes do crumble more easily than standard pancakes, but if you handle them just a little carefully, they’ll hold their shape. I am just incapable of handling anything carefully. They were quite yummy though. Agustin and I had ours with just butter on top, and Adam had butter and honey on his since we were out of maple syrup.