Quick Mini Frittata

Lately I’ve seen Quail Eggs everywhere!

They’re at the farmers market every week, they are in recipes, on restaurant menus, even in stores, and on social media. It’s like the world went quail egg crazy!

Are they healthier? Do they taste better? What’s the deal???

This morning I made Quail Egg Mini Quiche!

Quail Eggs are Speckled and they taste just like chicken eggs. A little smaller obviously and more work to boil and peel but if you can get your hands on a quail egg snipper, they are oh so easy to drop onto a mini quiche and throw in the oven.

Watch the recipe here!

So what’s all the fuss about with Quail Eggs?

For one, they do not cause allergies or diathesis. Instead they can help fight allergies as they have the same ovomucoid protein that is used in some anti-allergy drugs.

Quail eggs have 3 to 4 times more nutrition the chicken eggs.

-A serving of 5 quail eggs is only 71 calories compared to 155 in a chicken egg.

-Quail eggs do contain cholesterol but it is the good (HDL) cholesterol, no bad cholesterol (LDL).

-Quail eggs contain 13 percent proteins compared to 11 percent in chicken eggs.

-Quail eggs also contain 140 percent of vitamin B1 compared to 50 percent in chicken eggs.

-Quail eggs provide five times as much iron and potassium.

Add to protein shakes and smoothies!

They are great to consume raw daily for added protein and you can see a little comparison below on why they are considered a health food.

Also, you can eat them raw. There is no risk of salmonella because the quail’s body temperature is much higher than that of a chicken. In addition, they cannot become contaminated and infected because they contain a substance called lysozyme. Lysozyme kills bacteria.

Becoming increasing popular for health reasons, you will see more quail eggs hitting the shelves.

 

These egg muffins are easy to make, grain free and dairy free if you want, and you can fill with whatever mixture of veggies you have precooked and leftover.

I added kale, spinach and chard wilted.

Grilled squash, eggplant, chicken

Roasted red peppers, sundried tomatoes, and green beans plus a little tofurkey sausage.

Topped with a little herb blend and a Cajun seasoning.

I cooked at 350 for 12 minutes for quail in mini muffin silicone cups and 15-18 for chicken in regular muffin cups.

These can be frozen and eaten later or reheated for breakfast tomorrow!

Breakfast never looked so cute and so healthy!

No fighting the kids on eating little mini muffins and that started everyone’s morning off right, energy, protein, fiber and perfect for a Fat Shredding Menu or any menu for that matter!

Enjoy!

Laura