- High in Antioxidants, especially chlorogenic acid, which helps fight free radicals, is shown to help lower bad cholesterol, and can help protect against cancer.
- Excellent source of dietary fiber, which can help protect against colon cancer and keeps the digestive system in order.
- Good source of vitamins A, B, and C.
- Rich in minerals such as potassium, magnesium, calcium and phosphorous.
BENEFITS OF SAUSAGE:
- High in dietary protein which helps maintain muscle mass, provide energy and allow for the production of healthy hormones
- Low in carbohydrates, good for those following the Paleo lifestyle.
- Good source of potassium, helps regulate blood pressure and digestive system.
BENEFITS OF FLAXSEED:
- Helps lower risk of heart disease, contains Omega-3, which helps reduce bad cholesterols and blood pressure.
- Good source of Lignans, an antioxidant which helps protect against breast, ovarian, uterine and prostrate cancers.
- Contains insoluble and soluble fiber, the latter being able to slow the rise of blood-sugar levels after a meal (good for those with pre-diabetes or diabetes).
- As a good source of fiber, it also helps regulate bowel movements and to prevent constipation.
Eggplant, Sausage and Flax Frittata
Ingredients
- 1 tbsp coconut oil
- 1 medium sweet onion
- 2 garlic cloves
- 1 medium eggplant approx 4 cups chopped
- 1 cup cooked and drained sausage
- 3 ears of corn
- 1 poblano pepper
- 2 cups fresh spinach
- 1/4 cup ground flaxseed
- 1/4 cup parmesan cheese
- 8 organic free-range eggs
- 1/2 cup almond milk
- 1/2 cup shredded cheese
- salt and pepper to taste
- paprika
Instructions
- Preheat oven to 400 degrees and spray two quiche dishes with coconut oil cooking spray.
- Add chopped onions, minced garlic and 1/2 tablespoon coconut oil to large skillet, cook approximately 3-5 minutes.
- Add chopped eggplant to onion and cook until tender. Remove onions and eggplant to large bowl.
- Add cooked sausage to eggplant mixture and set aside.
- Cut fresh corn off cob and add to skillet along with chopped poblano pepper and remaining 1/2 tablespoon coconut oil.
- Cook corn and pepper 3-5 minutes then combine with eggplant/sausage mixture.
- Chop spinach and add to skillet, cook until tender and combine with corn and eggplant.
- Stir veggies and sausage until well combined and spread evenly into two prepared quiche dishes.
- Sprinkle ground flaxmeal and parmesan cheese over veggie mixture.
- Combine eggs, almond milk and salt and pepper in small bowl and whisk until well mixed.
- Pour egg mixture over veggies in quiche dishes (split equally) and make sure all veggies are covered. Top with 1/4 cup shredded cheese over each quiche dish.
- Bake for 20 minutes, remove from oven, sprinkle with paprika and bake additional 2 minutes.
- Top with additional parmesan cheese and fresh herbs (I used chives and parsley), cool and serve!
Nutrition
Benefits of eggplant and quinoa taken from LIVESTRONG and MindBodyGreen