Healthy Cook-Up with Dr. Soski: Episode 1 - Mini Frittatas!

(Previously recorded on Facebook Live)

Thanks for joining me! Today we will be making Mini Frittatas, which a vegan and non-vegan option. Here is the recipe:

Ingredients:

• 1 tsp olive or avocado oil

• 12 eggs (for egg free option see below)

• 1 bunch green onion, chopped

• 5 cloves garlic, minced

• 1 tsp (more to taste) dried parsley

• 3-5 servings of vegetables, chopped (You can use anything you have around the house! My favorites are zucchini, red pepper, onion, carrot, broccoli, and fennel)

• Lox/smoked salmon, chopped (optional)

• Salt and pepper to taste

For egg free version:

• 1 cup garbanzo/chickpeas bean flour (you can make this in a Vitamix from whole garbanzo beans/chickpeas)

• 1 tbsp nutritional yeast

• ¼ tsp dried thyme

• ¾ cup rice milk, unflavored

• 2 tbsp lemon juice

• 2 tbsp olive oil

Directions:

• Pre heat oven to 350 degrees. Oil muffin tins/silicone baking cups with avocado oil.

• In a bowl whisk eggs, herbs and spices.

• Then add all other ingredients: green onion, garlic, tomato, avocado, pepper, and lox/smoked salmon

• Evenly distribute the egg mixture into each cup.

• Bake in the oven for about 12-15 minutes.