As March begins and Spring is on its way, the weather is slowly warming up and the days are getting longer. But it’s still a little cold. And we still yearn for warmer foods. Here is a great breakfast recipe where you can mix and match some of the ingredients with fresh spring vegetables! This recipe is also gluten free, dairy free, and paleo friendly… and can be made ahead of time for a quick breakfast or easy on-the-go, protein-filled snack.
- 8 eggs, beaten
- ¼ cup sundried tomatoes, chopped
- 1 TBS olive oil
- ½ onion, chopped
- 1 box fresh baby spinach
- 1 TBS chopped parsley
- ¼ TSP paprika
- 1 TSP sea salt
- ½ TSP cracked pepper
- Preheat oven to 350 degrees Fahrenheit
- Caramelize onions on stove in pan with olive oil and set aside to cool
- Steam spinach in vegetable or chicken broth, then set aside to cool
- Once cooked spinach is cooled, then squeeze out all liquid from cooked spinach by folding spinach over itself in colander and pressing onto it with spatula to push liquid out
- Grease muffin tin well with oil or place paper muffin cups in muffin tin
- Mix all ingredients together in mixing bowl
- Pour into muffin tin (can use small ladle)
- Bake at 350 degrees for 30 minutes
- Check for doneness
- Enjoy warm or cold!
Ayelet Connell-Giammatteo, PhD, PT, IMT,C is the President and Owner of Integrative Wellness and Physical Therapy in Bloomfield, CT, a wellness center specializing in holistic Physical Therapy, Integrative Manual Therapy (IMT), and nutritional wellness. Dr. Connell-Giammatteo is a Physical Therapist and Certified Integrative Manual Therapist. Dr. Connell-Giammatteo was Dean of the Connecticut School of Integrative Manual Therapy (CSIMT) for multiple years. She has taught courses in Integrative Manual Therapy nationally and internationally for over 15 years. Dr. Connell-Giammatteo is also a local of this community and has been living in the Greater Hartford area for many years, where she integrates a healthy lifestyle at home with her wonderful family.