top of page

Eggless Veggie Frittata

Now that the weather is warming up and our days are lengthening, you may be planning picnics in the park or beach. This is a recipe for people on the run. You may decide to keep them in your fridge or freezer. You can warm them up as needed or eat them cold. They store well and are so easy to transport without a mess. Sonny loves them cooked in a waffle maker so they have a little crusty outside. Preheat oven to 400 degrees.

Combine the following ingredients in a mixing bowl:

1 3/4 c fonio flour ( this is an ancient seed that is gluten free and high in iron) if you can't find it chickpea flour works well too

1/4 nutritional yeast

1 tsp baking powder

1 medium shallot minced

1 tsp basil and oregano

1/4 tsp pink Himalayan salt and black pepper

1 c filtered water

1 c Dr. Bieler's Broth or CoCoFir

This mixture should resemble a pancake batter.

Chop any of your favorite veggies and sauté in water or a little avocado oil:

1 large finely diced red bell pepper

1 jalapeno, finely diced

1 medium shallot, finely diced

1 c mix of baby kale, spinach, broccoli

1 T Sweet Immunity

Mix the veggies with the batter. Place in mini muffin tins. Bake for 30 minutes. Have watching your little one eat veggies with a smile:)

66 views0 comments

Recent Posts

See All

Mock Cheddar Cheese Sauce

Family has been in town this week and not everyone eats the way I do. I love the opportunity to create foods that are easy and familiar to them so they can begin to think about incorporating more pla

Butternut Squash Béchamel Sauce

I guess one can say, I’m having fun with the butternut squash this month. It’s coming to its end of the winter season, so I’m trying my best to incorporate it into as many dishes as possible. It has

Eggless Egg Salad

I used to love to make egg salad after finding all the hidden Easter eggs. Now that I'm vegan, I've found other ways to indulge... and it's better for my heart! 1 medium firm block of tofu, chopped in


bottom of page