This veggie frittata is the perfect recipe to make when you’re short on time.
Our Functional Medicine provider, Dr. Kristen Halland, DC, shares the recipe that was inspired by her 10-month-old’s love for finger foods. With protein, fiber, and powerful plant-based nutrients, it’s a great dish for all ages.
Some of Dr. Halland’s top tips while making this dish include:
-Always opt for pasture-raised eggs
-Stay away from pans that are “nonstick Teflon”
-Cheese is best if grass-fed or goat based
-Pink and sea salt are very healthy for our adrenal glands
Vegetable Frittata Recipe
- 1/2 cup spinach, finely chopped
- 2 small zucchini, finely chopped
- 1 tsp coconut oil
- 3 eggs
- Sprinkle of onion powder
- 1 tbsp gluten free flour
- Preheat oven to 350. Line 8×8 pan with parchment paper.
- Sauté spinach and zucchini for a few mins in coconut oil until soft.
- In a bowl, beat 3 eggs and sprinkle of onion powder. Add flour.
- Add cooked veggies to egg mix. Spread into pan and bake 15 mins or until eggs are solid.
- After it’s cooled, cut into rectangles because they’re solid and easy to hold (or bite size pieces for the finger foods stage).
Optional add after it comes out of the oven:
Pink or sea salt (not for babies though)
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