VEGGIE OMELET QUICHE BOWLS

23 Dec

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Quick, easy, and on the go! I was going on a road trip with my buddies to watch the UFC fights live in Montreal (yes I am a UFC geek, and my favourite fighter St Pierre claimed his belt :D) and I wanted to make something clean and delicious that my buddies and I could enjoy, especially knowing that we were eventually going to have some poutine :(. When prepping for a road trip, have some healthy quick meals and snacks with you so that you can avoid eating only junk food all day. It might seem stressful but your body will thank you πŸ™‚

Recipe for crust:

3/4 cup almond flour
1/3 cup coconut flour
1 tsp organic baking soda
1/2 tsp sea salt
1 organic cage free egg
3 tbsp meted coconut oil

Filling:
4 whisked organic cage free eggs
1/4 cup finely chopped organic chard
1/2 tsp diced red onions
Pinch of sea salt and black pepper

Preheat oven to 350 degrees F.
Combine crust ingredients in a medium bowl and place in a non stick greased muffin pan. Make a shallow hole in the crust to create a space for the filling and bake for 10 minutes.
Combine the filling ingredients together and gently pour into the crust cups.
Place back into the oven and bake again for 10-15 minutes, or until the eggs are fully set.
When ready, let them cool and enjoy!

Ps: I find that the coconut flour gives a little sweetness to the crust, which makes it more enjoyable πŸ™‚

One Response to “VEGGIE OMELET QUICHE BOWLS”

Trackbacks/Pingbacks

  1. SALMON OMELET QUICHE BOWLS | My digital kitchen πŸ˜‹ - August 18, 2014

    […] salmon and substituting the chard with 1/4 cup cooked kale leaves. You can find this recipe on my Veggie Omelet Quiche bowls post. Have an awesome weekend everyone! […]

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