I’ve found the best way to keep my missus from eating crap during her pregnancy is to keep healthy ready-made snacks on hand, which is why I’ve been on a tart run lately. This one in particular she loved (she wanted me to stress that). Making tarts and frittatas are not only easy but they’re nutritious and make perfect breakfast, brunch, lunch and snack meals. With the obesity epidemic expected to climb in numbers over the next couple of years, it’s time to make smarter choices, healthier choices. Who’s with me?
Makes one tart
1 x 9″ pie shell (I got a frozen one at Whole Foods)
3 organic eggs
1/3 cup reduced fat mozzarella
1 cup Parmesan
1/3 cup fresh oregano – chopped
1 cup low fat organic milk
1/4 tsp S&P
2 Japanese eggplants – cut into 1/4″rounds
Preheat oven 425°F
Begin by grilling (or sauteeing) the eggplant rounds on medium heat in pan with olive oil for 2-3 minutes each side until browned. Set aside.
Whisk the eggs and milk together in a large mixing bowl. Fold in remaining ingredients mixing thoroughly EXCEPT the eggplant. Put a layer of eggplant on bottom of pie shell. Pour filling on top and stir gently to spread evenly in shell.
Lay the eggplant rounds on top in concentric circles to cover top of tart. Place pie on oven tray and pop in middle shelf for 30 minutes approx or until when pierced in center with a toothpick it comes out clean.
Another perfect Mothers’ Day brunch idea! Gotta keep all the Mums happy!
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.