This gluten-free frittata is a quick nourishing dish that can be made for breakfast on the weekend, with leftovers enjoyed the following morning or even for lunch.
For a single person, you could very well prepare this Sunday evening and have an excellent on-the-go breakfast throughout the week. But this isn’t just about a grab and go meal. This frittata will supply you with a bounty of nutrients and health benefits.
Shiitake mushrooms are packed with health-promoting properties that include protecting your heart from cardiovascular disease with a cholesterol-balancing nutrient called eritadenine and polysaccharides for immune support. They’re a good source of minerals like copper, selenium and bio-available plant based iron, an array of B vitamins, zinc, manganese, vitamin D2, dietary fiber, phytonutrients, the list goes on.
Eggs are not only the “perfect protein“, but also have a unique set of nutrients that will help to keep your mind sharp and your body strong, including: B12, B2, choline, iodine and heart protective cholesterol.
If you’re psyched to get this recipe into your routine, you’ll love how quick and easy it is to make.
Easily modified for a dairy free version. Sub options listed. If you’re on a budget and a pound of Shiitake is too pricey, substitute 1/2 a pound with Oyster Mushrooms.
Delicious on it’s own, but better served alongside greens. You could go with either a fresh salad with avocado or sautéed hearty greens. Top your salad with this Green Dressing and you might be serving the best brunch in town.
This will serve about 4 people, but if you make it for a solo breakfast, the leftovers are excellent cold or warmed. To reheat, cook in a lightly buttered or oiled, covered pan for about 5 minutes on medium heat, then toss into the broiler for 2-3 minutes. Viola! Just like popping it fresh out of the oven.
But if you’re in a hurry, you could take a slice, pop it into one of these snack bags and off you go!