Whether you are dog tired after a workout, looking for a grab-n’-go breakfast, or an easy snack, this fast and versatile frittata is the perfect fix. Call it a frittata or a crustless, cheeseless Quiche, call it something you make up. I call it amazing and scrumptious!



This is the broccoli Quiche

The Quiche Base:

6 eggs & 1/2 cup canned coconut milk

To that base add pretty much anything you want. I keep the cheese out of it because we don’t eat dairy. I made this twice this week. The first one had broccoli florets, shredded broccoli stalks, garlic, fresh cilantro, salt, and pepper. The second one was even better with an entire bag of frozen spinach, sun-dried tomatoes, one diced up large link of sausage, and lots of garlic. When it comes out of the oven and cools, I slice it into 4 large slices. We took them with us for snacks. Here’s how to make it:

Crack six eggs into a bowl and add 1/2 cup of canned coconut milk

Stir fry frozen spinach, sun-dried, tomatoes, and garlic in some olive oil. Pick your own combinations--mushrooms, zucchini, broccoli, add tons of vegetables and fresh basil, cilantro, and garlic.

Slowly incorporate the vegetable mixture into the well-whisked egg and coconut milk mix. Combine quickly to avoid cooking the eggs.

Bake at 350 degrees for 33 minutes give or take a few until the top is golden brown at the edges. I accidentally put 7 eggs into the spinach Quiche and had to cook it about 45 minutes.

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