Make this breakfast pie on a weekend. This way it can give you some leftovers during the week. What I love about this simple recipe is you can use different vegetables each time you make it. You can even use up some of what you have in your refrigerator. Just be sure to include broccoli or cauliflower as a main ingredient.
Cruciferous Veggies are Abundant in this Breakfast Pie
The cruciferous vegetables for this recipe include broccoli, cauliflower, and red cabbage. Broccoli and cauliflower make up the foundation for this recipe. Red cabbage adds some nice color and nutrition. Cruciferous vegetables have many benefits. They are:
- rich in vitamins, minerals, and phytonutrients (plant-based compounds that may help lower inflammation and promote health)
- high in fiber
- low in calories and nutrient-dense
- a great source of vitamin C, E, K, and folate
- rich in glucosinolates (sulfur-containing compounds that may have cancer-fighting properties)
Glucosinolates are Nutritionally Important
Glucosinolates in cruciferous vegetables help your body make glutathione, an important antioxidant that helps your body detoxify (or get rid of) carcinogenic (cancer-causing) substances. They protect cells from DNA damage and are antibacterial and antiviral. Be sure you have plenty of cruciferous vegetables in your diet! Here is a partial list:
- Brussel’s sprouts
- collard greens
- bok choy
- Swiss chard
Fun Fact About Cruciferous Veggies
Cruciferous vegetables get their name from the Latin Cruciferae, meaning “cross-bearing.” The flowers’ four petals resemble a cross.
Get two and a half cups a day of vegetables every day for optimal health.
Click here to read more about the science of cruciferous vegetables from the Linus Pauling Institute.
Super-Simple Vegetable Breakfast Pie (Gluten-Free)
- 2 cups broccoli or cauliflower chopped
- 1/2 cup onion chopped
- 1/2 cup carrots sliced or shredded
- 1/4 cup red cabbage shredded
- 3/4 cup Pamela's Gluten-Free Baking Mix or use coconut flour and one extra egg for a grain-free variation
- 3 eggs
- 1 cup organic half and half or unsweetened coconut milk
- 3 tablespoons crumbled goat feta cheese optional
- 1 teaspoon unrefined sea salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon of butter or ghee for greasing the baking dish
- Mix the eggs, milk, salt, and pepper in a large bowl.
- Add the baking mix and blend well.
- Lastly, add the vegetables and mix everything together.
- Place the mixture in a greased pie plate or casserole dish.
- Bake at 400 degrees for 35 minutes or until lightly browned.
- Cool slightly and serve.
- Make this recipe in muffin tins for healthy snacks.
- Serve on a bed of lightly steamed spinach or lightly sauteed red cabbage to present a colorful plate.
Really easy to make, and very portable as well. I sometimes wrap it in a tortilla and add salsa to spice things up.