Utilizing our pantry stapes – roasted, steamed, and raw seasonal vegetables, prepared grains, simmered beans, locally sourced eggs, and raw nuts – the this and thats we keep stocked for our own workweek ease, recently we’ve been making our 9 month old babe Poe his own sort of early-summer inspired frittata, a green egg donut packed to the brim with roasted zucchini, dark leafy greens, pesto, and white beans. A make-ahead friendly bite rich in protein, fiber, and ‘good’ fats, these balanced donuts come together in seconds, and live in our fridge to grab and dice-up as Poe’s appetite dictates. Wonderfully forgiving and customizable, feel free to use whatever leafy greens, beans, and summer squash you have handy – there’s no ‘wrong.’
Makes 4 ‘donuts’
4 large eggs– preferably organic + pasture raised 1 cup dark leafy greens– like kale or baby spinach ¼ cup cooked cannellini beans– homemade or from can ¼ of a large zucchini– raw, steamed or roasted 2 tablespoons pesto– homemade or store bought
Preheat oven to 350 degrees F, rack in the middle.
In a high speed blender, whiz all ingredients until liquid. Evenly distribute the mixture amongst four cavities of your silicone donut pan. (I usedTHIS donut panand wouldn’t recommend any other). Bake for 30 minutes, or until donuts are spongy to the touch and cooked through.
Allow donuts to cool completely before removing from pan. Store for up to 1 week refrigerated in airtight Tupperware.
Nutritional Information [per donut] 115 Calories, 7g Fat, 4g Carbohydrates, 1g Fiber, 0g Sugar, 7.5g Protein
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