Remember when I mentioned that I was going to try be a little bit healthier when it came to food choices? Well I’ve been pretty dedicated… so far anyway. Eating better and enjoying more refined sugar sweets made with wholesome ingredients has made me feel incredible, lighter and maybe a little bit leaner. Isn’t it funny how even the smallest changes in your food choices can make a BIG difference? I think so.
Food wise I’ve been really into eating beans, quinoa, eggs, asparagus, almond butter and homemade granola. I also can’t get enough berries in my life, particularly raspberries with a little dark chocolate before bed. I usually melt a square or two of dark chocolate over the stove top then sprinkle sea salt into the melty goodness. After that I’ll dip any kind of fruit in it. Bananas are great but the tartness of the raspberries paired with the dark bitterness of the chocolate is magic.
I’ve also been prepping meals ahead of time. It’s not incredibly necessary since I do work from home, but it’s beneficial because having food to go or freshly prepared meals in the fridge makes it much less likely that I’ll go out to eat or purchase snacks on my way home from the gym. I also love the fact that because I’m preparing the meals myself, I know exactly what’s in them. Zero preservatives, all natural goodness.
Another thing I’ve realized on my journey to being a little bit healthier is that I must exercise right away in the morning. I’m talking roll out of bed, throw on my workout clothes and head to the gym. It’s become somewhat of a daily routine plus makes me feel incredibly energized; sometimes to the point where I can go the entire day without coffee! The fact that I don’t have to bring myself to exercise later in the day is a bit of a relief too because the longer I wait, the less likely I’ll want to go. Does that happen to you?
Because of my early morning fitness routine, I’m often out the door with little to no time to enjoy breakfast. And I don’t know about you but I definitely need a little something for fuel before I start squatting my heart out. This past week I made these quinoa egg muffins which actually reminded me a bit of a personal loaded veggie frittata. They’re packed with fresh veggies, cilantro and big bites of creamy ripe avocado. Yasssssssss. What would the world be without avocados?
To make these, I used Ancient Harvest Quinoa. I’m so excited to be partnering with them to develop more recipes this year because you all know how much I love quinoa. In fact did you know that quinoa is a complete protein? That means it’s particularly good for those of us who eat a mostly plant-based diet.
Tip for making these frittatas:
My favorite tip for these frittatas: Throw a little deli meat in or cooked and diced chicken sausage and feel free to mix and match veggies as you see fit. You can also bake this in a 9×9 inch pan and serve as an egg bake (it maybe take a bit longer to bake). The possibilities are endless but all will be delicious! PROMISE.
How to store these: I keep these in individual baggies and reheat throughout the week. They are wonderful with a little hot sauce or salsa.
I hope you love these scrumptious little bites! They’re great for an on the go breakfast, a quick post workout fuel up or just as a snack when needed. Enjoy!
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Also be sure to leave a comment to let me know if you like or make these frittatas. I LOVE hearing your feedback and so do other members of the AK community.
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More healthy meal prep breakfast ideas to try:
Loaded Veggie Avocado Quinoa Frittatas
- 1 cup uncooked quinoa
- 6 large eggs
- 1 cup spinach, chopped
- 2 tablespoons chopped cilantro
- 1 small red bell pepper, diced
- ¼ cup diced red onion
- 1 ripe avocado, diced
- ¼ teaspoon salt
- Freshly cracked black pepper
- Optional: 1 jalapeño, seeded and diced
- Optional: 1/2 cup shredded cheese of your choice
Place quinoa and 2 cups of water in a small pot over high heat. Bring to boil, cover, reduce heat to low and cook quinoa for 15 minutes or until all the water is absorbed. Fluff with a fork and transfer to a separate bowl to cool for 10-15 minutes.
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and generously spray the inside of each liner with nonstick cooking spray.
In a large bowl, beat together eggs. Fold in veggies, onion, avocado, salt and pepper and jalapeño and/or cheese (if adding). Fold in cooled quinoa.
Divide evenly among prepared muffin pan. Bake for 20-25 minutes or until egg is set and edges are barely golden brown.
Cool in pan for 5-10 minutes then immediately transfer to a wire rack to finish cooling. Store in fridge tightly wrapped or in a container; these will keep for 5-7 days.
It’s important to use muffin liners in this recipe when baking as when I didn’t my mini frittatas stuck to the pan. Be sure to spray the inside of the liners with nonstick cooking spray too!
Nutrition does not include shredded cheese, but if added, each frittata will be around 15 calories more.
You can play around with the veggies! Try adding mushrooms, zucchini, sweet potatoes or even black beans.
Organic eggs with omega-3s are best for optimal nutrition.
This post is sponsored by Ancient Harvest. All thoughts, opinion and text are my own. I’m excited to work with Ancient Harvest through the rest of this year developing healthy, plant based recipes for you! Thanks for continuing to support AK and the brands I work with!