Mexican Egg Pie

Recipes are simple. Food is simple. At least it can be.I am no master at making an elaborate roast or cooking a stew (yet), but I have learned how to use so many different kinds of foods that it has made cooking much more enjoyable. Ingredients that I did not know existed, like chia seeds and coconut oil, are now some of my trusted staples. Machines that I barely used last year are now my favorite toys. I use my blender and juicer often, and I find that I hardly ever eat frozen meals or processed foods anymore. I am picky about what I eat, but it has served me well.

I like to make this on the weekend when I cook lunch for the week, since the weekend is usually when I cook. During the week, I just replenish my juices or smoothies as I need them. There is something calming in making a big batch of food. It keeps things simple, when the week is hectic enough in the first place, and I am more of a grab and go girl. I like my peppers sliced by me on Sundays, in plastic bags with a side of hummus I pack in small plastic boxes, bento style. Lunch takes me to a peaceful time. I like my green juices frozen so they last cold and fresh for me on a long day. I like plastic blue bottles that have paid for themselves, filled with green smoothies of spinach, avocado, coconut oil, frozen berry blends, mango tropical blends, or apples and pears.

Lighter than other versions, and a fiesta in your mouth (see what I did there?). The Greek yogurt adds a nice creamy touch that would probably have been added with sour cream otherwise. Avocado, as nature’s butter, adds a decadence to this dish.

Ingredients

1/4 cup nonfat plain Greek yogurt

6 eggs or 3 eggs and 1/2 summer squash, grated

1 avocado, diced

1 cup spinach

Parsley, as desired

Cilantro, as desired

1 cup diced tomatoes

1 cup diced red bell pepper

1/2 cup nonfat milk

Earth balance, for greasing the baking dish

1/2 cup red kidney beans

1/2 cup sharp cheddar, shredded

Directions

Preheat oven to 350 degrees, Lightly whisk eggs and Greek yogurt or egg and summer squash mixture with yogurt. add in 1/4 of sharp cheddar or desired cheese of your choice. Mix in spinach, herbs, diced tomatoes, and nonfat milk. Pour into a greased baking dish (round works best) and top with beans. Top with remaining sharp cheddar. Bake until golden on top and the frittata isn’t runny in the middle, about 20 minutes. Top with sliced avocado and serve for a breakfast for 6 or throughout the week. Great as a breakfast, lunch or dinner and has the hearty veggies and protein to keep you going.

xx

R

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