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:)