A high protein breakfast is a perfect way to start the day. It keeps us sated and ensures balanced blood sugar throughout the day. It really is true–breakfast is the most important meal of the day.
These mini frittata muffins are a great way to nourish yourself properly in the morning. Make a big batch at the beginning of the week and you’ve got breakfast on-the-go for a few mornings to come. They also make a great snack.
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These frittatas freeze well, too! So, you can save them for a later date if you don't want to eat them all at once.
Make sure to purchase free range eggs as their nutritional content is superior.
Mix 8 eggs, whisked, with about 2 cups chopped veggies, a few tablespoons of chopped herbs, a bit of crumbled feta and season with garlic powder, salt and pepper.
Pour into muffin tin with liners and bake at 375 degrees until browned on the top.
I used shredded zucchini, finely chopped parsley and chives and feta.
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Keyrsten McEwan RHN is a Registered Holistic Nutritionist and graduate of the Canadian School of Natural Nutrition. She works with individuals, couples, families and groups empowering them to make healthy nutrition and lifestyle choices. She is passionate about making nutrition fun and bringing clients back to basics with fresh, local, REAL food. Outside of work, you can find Keyrsten experimenting in her kitchen, out for a run or getting in some beach time.
