These frittata muffins provide enough easy to digest and absorb protein along with complex carbohydrates to provide an energizing pre-workout snack or to help your body recover as a post-workout snack. Since they can be made in advance and are easily portable and reheatable they’re great for a fast breakfast, a lunch to take to work or school or provide some sustenance for a picnic.
Eggs, especially when organic and from free range hens who had room to run around and peck at insects, are full of protein and contain some essential omega-3 fatty acids, along with several vitamins and minerals including vitamin E and selenium which work together in the body as powerful antioxidants. Yams are sweet and provide lots of flavor in a dish like this with just a few ingredients. They add bright colour along with complex carbohydrates, fiber, potassium and vitamin C. The oregano, a common herb in Mediterranean cuisines, is well known for its antioxidant capabilities and the potent anti-bacterial elements concentrated in its oil. Onions are one of the healthiest and lowest cost flavourings available, used in cuisines around the world. They are considered very cleansing because of their anti-bacterial and anti-fungal properties and their relatively high sulfur content helps the liver out with an important component of detoxification. They have been used medicinally for many hundreds of years to help strengthen the body’s immunity and fight off parasites, yeast overgrowth and potentially harmful bacteria. 
- 12 eggs
- 1 cup yam, grated
- ⅓ cup plain unsweetened almond milk
- ¼ tablespoons onion, minced
- 1 teaspoon fresh oregano (or ⅓ teaspoon dried)
- 2 teaspoons cold-pressed avocado or olive oil
- ¼ teaspoon sea salt
- Preheat oven to 350°. Whisk the eggs in a large bowl with the milk and salt then fold in the yams, onion and oregano. Use the oil to thinly line the inside of 12 openings on a muffin tin or the inside of silicon muffin liners then place those in the muffin tin. Pour the egg mixture in evenly and bake until the eggs are set, around 20 minutes. Leave them aside to cool for a few minutes. If they are in silicon cups just pop them out, if directly in a muffin tin use a thin knife to cut around the edges then lift the muffins out.
