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These egg cakes/handheld frittatas follow the rules of post-training nutrition, namely teaming up carbs and protein. You can enjoy them straight from the fridge or cooler, at room temperature, or heated for about 30 seconds in the microwave. And there is no reason why these can’t serve as a quick breakfast or lunch option.
Dairy-Free, Gluten-Free, Vegan or Vegetarian
ACTIVE TIME: 20 min.
Baked eggs are tantamount to nature’s version of cement, which is why I always break out my trusty silicone muffin tray so I don’t have to chisel out the egg cakes once they’re cooked.
Farro is a so-called ancient grain that can be found at an increasing number of natural food stores and megamarts.
- 1/2 cup farro
- 6 large eggs
- 1/3 cup low-fat milk*
- 1 medium-sized red bell pepper, diced
- 1 cup finely chopped spinach
- 2 shallots, finely chopped
- 1 ounce grated Parmesan cheese (about 1/3 cup)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Place farro and 2 cups water in a medium-sized saucepan. Bring to a boil, reduce heat to medium-low, and simmer, covered, until grains are tender, about 25 minutes. Drain any excess water.
Preheat oven to 375°F. In a large bowl, whisk together eggs and milk. Stir in remaining ingredients and cooked farro. Divide among 12 standard-sized greased muffin cups and bake for 20 minutes, or until eggs are set. Let cool for a few minutes before unmolding. Keep chilled for up to 5 days.
*Game Changers* Swap out farro for wheat berries, freekeh, spelt or for gluten-free, millet or sorghum. Make them dairy-free by using non-dairy plain milk and replace parmesan with nutritional yeast. Stir in chopped Swiss chard instead of spinach.
This free recipe comes from Rocket Fuel: Power-Packed Food for Sports & Adventure by award-winning sports nutritionist Matt Kadey. Rocket Fuel offers 120 delicious, creative and convenient recipes to power your everyday exercise and weekend adventures.