In the morning, it’s easy for a healthy breakfast to go out the window. So I make these ahead when I’m not in a rush, and then pop one in the toaster oven to warm before jetting out the door. They freeze perfectly, too. You can make these minus the tortilla, but I like that it gives this meal real portability. Try this recipe and many more from my cookbook Sneaky Blends.
Nonstick cooking spray
6 6-inch corn tortillas
4 large eggs
1 tablespoon chia seeds
⅔ cup shredded sharp cheddar cheese, divided
¼ teaspoon sea salt
½ cup *Broccoli-Pea-Spinach Base Blend
¾ cup finely chopped raw broccoli florets
*Broccoli-Pea-Spinach Base Blend
4 cups broccoli florets, fresh or frozen
3 cups frozen sweet green peas
4 cups baby spinach
Place a steamer basket into a large pot, pour in a few inches of tap water (make sure the water is below the bottom of the basket), and set it over high heat. Add the broccoli and steam, covered, for about 10 minutes if fresh, or about 2 minutes if frozen, until just tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Pulse the spinach in a high-powered blender a few times to reduce its volume. Add the steamed veggies along with 2 to 3 tablespoons of filtered water, and puree until smooth, adding more water as necessary.
Makes 4 cups
Nutrition facts (per 1 ⁄2 cup): 42 calories; 0 g fat; 67 mg sodium; 7 g carbs; 2 g fiber; 2 g sugar; 3 g protein
Preheat the oven to 375 degrees. Mist a muffin tin with nonstick cooking spray. Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. Gently press 1 into each of 6 muffin cups. In a large bowl, whisk together the eggs, chia seeds, 1/4 cup of the cheese, salt, the blend, and the broccoli. Pour 1/4 cup of the egg mixture into each muffin cup and top with the remaining cheese. Bake for 22 minutes, until the eggs are just set. Serve warm. Leftover frittatas freeze well for up to 3 months.
Nutrition facts (per serving): 162 calories; 8 g fat; 258 mg sodium; 12 g carbs; 3 g fiber; 1 g sugar; 10 g protein