Breakfast, Eggs, Snacks

Breakfast Muffin Frittatas

frittatafork

Healthy breakfasts have been on my mind a lot lately. I have been working on quite a few new breakfast recipes for the blog. I have also been trying to shake things up at home with some new breakfast ideas since the new school year started. I even talked with Mark Forrest on BBC Radio about healthy breakfasts a few days ago.

I would love to hear from you about how you keep breakfast healthy and interesting – please do speak up in the comments section.

In the meantime, these muffin breakfast frittatas were a hit at home. I made these with some (leftover) roasted courgette and pancetta but any vegetable, meat or fish would work (as well as cheese for those of you who eat dairy). My kids brainstormed some combinations they would like, so next up will be peas + spinach and potatoes + salmon. I made them for breakfast but they would also work well in a lunchbox or as a snack on the go.

Breakfast Muffin Frittatas

8 eggs

salt and pepper

whatever fillings you fancy – I recommend about 2 cups of vegetables and 1 cup of meat or fish – prepped and chopped

ghee or oil

Makes 12 muffin frittatas

Preheat your oven to 170°C/325°F/gas mark 3. Grease a muffin tin or silicone muffin tray with a bit of ghee or oil.

In a large bowl, beat the eggs until frothy and season with salt and pepper. Mix in your chosen fillings, then distribute into the muffin tin sections.

Bake for 20 minutes, then allow to cool for a few minutes before removing the frittata muffins from the muffin tin.

Snacks

Kale Chips

kale

Happy new year! Here’s wishing each and every one of you a wonderful 2014 filled with good health and delicious food.

It’s been a year now since I started the blog section of my website. Thanks so much to all of you who have supported me and cheered me on. My most popular post of the year was Slow-Roasted Duck Legs, with 261 hits! I have big plans to continue posting recipes and fact sheets this year. In particular I will be adding more GAPS-friendly recipes, as GAPS has been increasingly significant in my clinical practice.

Kale chips might be a little bit 2013 by now, but they are still easy and delicious. So if you have never made them, I urge you to have a go. I used curly purple kale, but any variety works for this recipe.

Kale chips (adapted from a David Lebovitz recipe)

1/2 of a head of kale (about 6 large leaves)

2 tablespoons olive oil

1 teaspoon sea salt

Serves four as a snack

Preheat your oven to 180°C/350°F/gas mark 4.

Wash the kale leaves and dry in a salad spinner. Tear the leaves into large bite-sized pieces, taking care to discard the tough central stem. Toss with the olive oil in a bowl, then arrange the kale on a baking tray in a single layer.

Bake for 20 minutes or until crispy. Remove from the oven and put the kale on some kitchen paper to blot excess oil. Sprinkle very generously with sea salt, and serve as a snack.