It's no secret, we love our eggs. In recent months, we started ordering through My Farmer's Market which is a local online farmer's market for Winnipeg. They also offer free city-wide deliveries which is a dream come true for this mama. So now through My Farmer's Market, I get Nature's Farm organic, free-run eggs delivered to my door bi-weekly. And let me tell you, seeing my 30 pack egg carton each and every delivery just offers me such a piece of mind.
Why? Whenever I am in a bind-eggs save the day. They are quick, versatile, and so easy to prepare. A parent’s dream, right? Did you know that eggs are also referred to as “nature’s vitamin?” They are one of the healthiest foods on the planet despite the bad rep they’ve been fighting for decades. The protein available in this poultry option is a considered to be complete and of the highest quality. On top of that, they also contain 14 essential nutrients. Lastly, eggs are an ideal source for healthy fat content and ya'll know I LOVE my healthy fats. They are essential for nourishing our brains and for the absorption of fat-soluble vitamins such as vitamins A, D, E, and K. We humans thrive on fats, especially little humans under 2.
Get this. Throughout my introduction to solids with my daughter, I actually learned that egg yolks are one the greatest first food options for baby. My friend Lisa of Healthy Bright Beginnings taught me that egg yolks carry a fairly similar nutritional profile as breast milk. When choosing eggs, try to purchase certified organic, pasture raised eggs as they have the highest levels of quality DHA which targets the delicate developing brains of our new babies.
For this easy recipe idea, I decided to pair these nutritional powerhouses we call eggs with of course, vegetables. I wanted to make these eggs green and godly and so that is what I did. Eliana and my husband both gobbled these right up. I hope your family does too.
Veggie Frittata Squares
*Makes 16 squares
·½ Tbsp. ghee (of full fat butter, coconut oil, avocado oil)
·1 cup zucchini, diced
·1 cup broccoli, chopped
·¼ cup white onion, finely chopped
·1 cup spinach, finely chopped
·½ cup nutritional yeast
·1.5 Tbsp. chickpea flour (any grain based flour should work as well)
·1 Tbsp. milk/milk alternative
·½ Tsp. oregano
·Sea salt and black pepper to taste
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a skillet, heat the ghee and sauté the zucchini, broccoli, and onion for about 4 minutes.
3. Stir in the spinach.
4. In a bowl, mix together the eggs, nutritional yeast, chickpea flour, milk, and spices.
5. Add the sautéed vegetables and mix thoroughly.
6. Pour the frittata mixture into a lightly greased 8x8 pan and smooth over the surface to ensure even cooking.
7. Bake for 15 minutes.
8. Let cool and cut into 16 squares (or finger strips if you’d prefer).