Mini Healthy Hash Quiche For Kids

This week the contents of our fridge consisted of leftover frozen pie crust, Trader Joe's bacon ends and pieces,  kale, and A LOT of eggs.  What's a mom to do with these ingredients and lunch soon approaching?  Make mini quiches for the kids and a few paleo-ish quiche cups for a healthy lunch option for mom.

Vegetable Frittata with Potato Crust

This recipe is inspired from a great hometown favorite cookbook, The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre.  The recipes in this book are all made with healthy, fresh, often gluten-free ingredients.  They do introduce some ingredients I don't commonly have on hand, but it's a great opportunity to learn about something new.

This Vegetable Frittata is a great breakfast/brunch option and we almost always have a variety of fresh vegetables on hand.  I just use what I have available.

Vegetable Frittata with Potato Crust
Serves 4
Preheat oven to 375 degrees

2 cups peeled, grated potato (I usually go up to 3 cups of peeled, grated potato)
1/2 teaspoon sea salt.

Combine potato and sea salt and set aside for 10 minutes.  After 10  minutes time squeeze out excess water and pressed grated potato into buttered 9-inch pie plate.

Potato pressed into greased pie plate

2 teaspoons organic butter or extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup diced roasted red bell pepper
1 1/2 cup diced zucchini
1 1/2 teaspoons dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
6 eggs, lightly beaten
1/2 cup grated cheddar cheese, plus a little more for topping

In a medium skillet heat the 2 teaspoons butter.  add diced onion and garlic.  Saute over medium heat until soft, about 5 minutes.

Onion and garlic sauteing

Place cooked onion and garlic into a bowl with diced roasted bell pepper and zucchini, dried thyme, black pepper and sea salt.  Mix well.

Roasted red bell peppers

Spices added to vegetables

Add eggs and cheese.  Mix well then pour egg and vegetable mixture over potatoes.  Sprinkle with a little more cheese, if desired.  Place into preheated oven and bake for 25-30 minutes or until eggs are cooked through.

Eggs added to vegetable mixture

Top with additional cheese, if desired.  Ready for the oven.

Beauty!

This one disappears quickly!

Try it with other vegetable options like broccoli and bell peppers.  It would also be great with a little ham or bacon!  Yum!

Breakfast Ideas: Greek Egg Stacks, Paleo

We made another trip to Crate and Barrel yesterday.  Look what we found:

A Round Egg Ring

We had to try out this new cute gadget today.  I have the leftovers from the grilled leg of lamb we had last night so thought of a way to incorporate it in our egg dish.  The creation was Greek Egg Stacks.  The kids were crazy for this! 

Greek Egg Stacks

Dice about 1 cup lamb, 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup red onion.  Saute.

Diced vegetables and meat

Place in frying pan and saute.  There seems to be enough fat in the lamb so no need to spray or oil pan.

Saute just until vegetables are tender and meat is warm



Saute complete, remove from heat

In a separate frying pan heat about 1 teaspoon coconut oil.  Place egg ring in pan to heat.  In a small bowl, crack one egg and beat lightly.  Pour egg into warm egg ring and then sprinkle 1-2 tablespoons of meat/veg mixture over egg in ring.  Sprinkle with kosher salt and pepper.  Allow to cook until egg begins to set.  With knife, go around edges of egg ring to loosen egg from edges.  Gently remove egg ring and turn egg stack over.  Cook for about one minute.

Egg with meat

Cook on medium-medium low heat

One egg stack finishing, new one started



Breakfast is served.  These little egg creations would be great topped with feta too.



Enjoy!