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I received free samples of siggi’s yogurt mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.

I have been feeling more inspired lately

I see it in my photos…sometimes a photoshoot doesn’t go that well and my photos have an overall lackluster appearance.

Sometimes it happens when I’m trying to get a blog post completed, but am too busy

or my mind is elsewhere.

It’s frustrating sometimes, and I feel over the past year I haven’t been focusing as much on my blog as I’ve intended. Life happens though..so in time it works itself out, at the right time I suppose.

but lately something seems to have changed and I’m motivated to keep posting and be inspired by the recipes I can create and put into my body.

I had to do a nutrition education at the hospital this past week. I was encouraging a low sodium diet change and instead of telling the patient just to cut out salt, I emphasized how to appreciate the flavors of food and how specific pairings can make eating that much more enjoyable. It was this that made me realize opportunity and potential for growth, myself, and my future career.

and now, this blog post.

I initially wasn’t going to enter the contest. I love siggi’s yogurt, basically lived on it at FNCE, but I didn’t think I had the time. I’ve been pulling 50 hour weeks in my internship lately, in addition to assignments and somehow managing to get enough sleep and exercise in between. I don’t like to post a recipe if I’m not inspired or it feels like work. I end up not being satisfied with something. Each post represents my thoughts and feelings at a certain point in my life. I don’t like looking at my site and being reminded of a post that I could’ve done better if “I had more time” to take a better photo, or write a few more meaningful sentences. With that said, I decided to enter siggi’s challenge because siggi’s yogurt represents some of my beliefs about food- lovely flavor combinations, good/simple ingredients, minimal sugar, and good source of protein. Also I had a recipe in mind that I thought would go great with a siggi’s addition. I’ve been making these mini frittatas for a quick meal at work, but the recipe needed an improvement. That’s where siggi’s came in, to provide some sweet flavor to balance out all of the spices and tang, and a bit of creaminess to give the frittata an improved mouthfeel.

The theme for siggi’s challenge was a healthy holidays recipe for any holiday or cultural observance. The holidays encourage excitement and uniqueness, so I didn’t want to just choose one holiday to celebrate. Because the holiday season is about joy, sadness, spontaneity, reminiscing, appreciation, staying home and wrapping yourself in a blanket while drinking warm spiced cider (maybe spiked with bourbon) and watching the leaves fall. && because of this magical moment that winter and the holidays bring, a mini unaffiliated spice-filled frittata should be the first thing you bite into, to embrace the unpredictability and enjoy the spices and flavors that life brings. Imagine making these for breakfast/brunch for friends or family on a chilly winter morning, before the pancakes are ready. Or even while waiting for that main course to come out. Minimal prep- just add the ingredients to a bowl, mix, and then to the oven..It’s pretty quick. The broccoli gets cooked enough in the frittatas, so no need to cook prior to baking. I purchased the ginger root and turmeric from the farmer’s market, but if you can’t find any there, your local health food store should carry. The flavors are wonderful and contribute much more than the powders.

 

Ingredients:

12 muffin liners

1 (5.3 oz) siggi’s coconut yogurt

1/4 cup coconut flour

12 large eggs

2 cups chopped raw broccoli

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp fresh chopped fresh ginger

1 tbsp fresh chopped fresh turmeric

1/4 tsp dried cayenne pepper flakes

1/2 tsp curry powder

1/4 tsp sea salt

 

Directions:

-Makes 12 mini frittatas

Line muffin tin with liners, or oil/butter tin if you prefer. Preheat oven to 350 degrees F.

Add olive oil, balsamic vinegar, ginger, turmeric, cayenne flakes, curry powder, and sea salt to a medium-large mixing bowl and whisk until all is combined.

Add yogurt and whisk until blended.

Add eggs, then whisk until mix well.

Add chopped broccoli, mix.

Add flour, mix.

Pour into muffin tin and bake for about 25-35 minutes, or until frittatas are set and cooked throughout.

Let cool until warm and serve.

You may store these in an air-tight container in the fridge, *if* there are any leftovers.

 

Per serving: 134 calories, 9.4 g protein, 5 g carb, 8.6 g fat, 187 mg cholesterol, 2 g fiber, 1.5 g sugar, 149 mg sodium

Nutrition analysis via Diet Analysis Plus software

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9 Comments

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  1. Yum! These look fantastic—I’m glad you decided to share them here!

  2. So glad you got inspired to enter – though you sound like you don’t even have time to sleep these days! But these frittatas would be great for breakfast for those overnight guests or even a holiday brunch :)

  3. You will enjoy the kichen-aid much longer then the ink on your skin.

  4. Congrats!! I can totally see why these won- they look amazing! The coconut skyr along with all of those amazing spices sounds like such a tasty combination. Gorgeous photos by the way :)