Frittata: An Ode to the Egg

The egg is a wonderful thing. Its oval form and yellow yolk are visually pleasing, and, what’s more the egg provides hard-to-find nutrients, such as:

Lutein: for healthy eyes
Choline: regulates the brain, nervous system and cardiovascular system.
Vitamin D: one of the few foods that provides it in a naturally occurring form, easily absorbed by the body
Omega 3: found only in grass-fed, free-range eggs

We’ve become so health conscious about fat consumption that we’re consuming more and more unhealthy (modified saturated and trans fats found in packaged foods, and reduced fats) and less and less healthy fats (omega 3 and whole fat) found in fish and nut oils, butters, eggs and whole milk. Babies and children require healthy, whole fats to develop their brains, but adults need it as well.

You can boil eggs and carry them around in their shell for a quick and healthy protein snack for your little one. Or you can make frittatas…one of my favorite lunches to give Ilan. Whisk an egg or two, add some goat yogurt or whole goat milk, and toss in tomatoes, organic spinach, goat cheese and garlic. There are so many options for toppings and frittatas are great when you have little time to spare to make a fresh breakfast, lunch or dinner. I cut Ilan’s frittata into chunks for a great finger food and make enough for both of us to share.

Note: If you have a history of egg allergies in your family, avoid introducing eggs before age one. If not, eggs yolks can be introduced at 9 months without the egg white (egg whites contain the most allergens), and the entire egg can be enjoyed from age one. Choose free-range, non-medicated eggs for optimal nutrients and fewer toxins.