Recipes for Launching into Summer

If you're looking for fun ideas in the world of food, you've come to the right place. Here are some quick and tasty recipes for you!

Crustless Quiche for Any Occasion

Yields 8 servings


  • 16 free-range, organic eggs

  • Cheese of choice (1/3-1/2 cup): gruyere, swiss, etc. (optional) 

  • 2-3 shallots, sliced thin

  • 1 red pepper, minced (or 1/2 red bell pepper and 1/2 green bell pepper for more color) 

  • 1/2 bunch kale (remove the woody stem) or one bunch of spinach

  • A few handfuls of fresh basil leaves

  • 3 T organic butter, ghee or virgin coconut oil

  • 2 T water

  • A few pinches of ‘Real Salt’ (unrefined/unbleached sea salt)

  • 1/8 tsp freshly ground black pepper


Pre Step: Pre-heat oven to 350

  1. Melt one T butter, ghee, or coconut oil oil in a skillet over medium heat. Place shallots & bell pepper in the skillet. Cook for 3- 4 minutes stirring often until vegetables are tender.

  2. Beat the eggs in a large bowl with salt and pepper and 2 T water.

  3. Fill saucepan with tightly fitting lid with 1” water. Place a steaming basket in the saucepan. Transfer well-washed kale to the steaming basket, top with the lid, and bring water to a boil.

  4. Once boiling, set a timer for 5 minutes or until soft. If using spinach, skip this step.

  5. Grease two 9” glass pie pans and add beaten eggs to each. Sprinkle in the vegetable mixture and fresh basil leaves. If using spinach, add raw spinach to the egg mixture at this time. 

  6. Place in the oven and let cook for 25 minutes or until set. Once the eggs are almost set, approx. 23 minutes, shred some cheese with a cheese grater and add to the top. Place back in the oven and let cheese melt. 

  7. Stores well in the fridge for up to 4 days. Simply cover with a plastic bag and tie the ends of the bag with a twisty tie. This is a great choice for any meal! 

 Blooming Daffodils and Crustless Quiche

Blooming Daffodils and Crustless Quiche

Iris’ Gluten-Free Zucchini Bread

Yields 2 large loaves or 3 small loaves

Dry Ingredients:

  • 2 1/4 cups homemade flour mix:

  • 1 cup fresh ground Gluten free oats

  • 1/2 cup fresh ground golden flax seeds (or brown)

  • 1/3 cup coconut flour 

  • 1/4 cup fresh ground raw sunflower seeds

  • 2 T arrowroot flour 

  • 1.5 T aluminum free baking powder

  • 1/2 tsp Real Salt (unrefined, unbleached sea salt)

Spices: 2 T ground cinnamon; Optional: 1 tsp ground allspice and dried ginger, 1/2 tsp nutmeg, pinch of ground clove


Liquid Ingredients:

1/3 cup butter 

2 T virgin coconut oil 

1/2 cup Strauss Brand whole-fat plain yogurt 

4 eggs

2 T raw honey

2 tsp pure vanilla extract 

1 T lemon juice from a freshly squeezed lemon


Mix-In Ingredients:

  • 2 cups freshly grated zucchini

  • 3/4 cup unsulfured dried fruit such as currants, prunes, apricots, etc. (optional) 

  • 1/2-3/4 cup finely chopped nuts: pecans and walnuts 


Pre Step: Preheat oven to 350 degrees and grease the baking dishes with butter. 

  1. Grind seeds/oats into flour using a coffee grinder. Grate zucchini on a box grater. Chop nuts. 

  2. Mix all dry ingredients in a large mixing bowl

  3. Beat eggs and then add all the liquid ingredients in another large mixing bowl. 

  4. Gently stir dry ingredients into wet, just until lightly mixed. 

  5. Done when toothpick comes out clean, about 50-60 minutes. Enjoy! 

Awesome Veggie Omelet For Any Meal

Yields 3 servings


  • 5 eggs

  • 2 shallots, sliced thin

  • 1 small red pepper, minced

  • 1 T water

  • A few pinches of ‘Real Salt’ (unrefined/unbleached sea salt)

  • 1/8 tsp freshly ground black pepper

  • 3 T organic butter, ghee or virgin coconut oil

  • 1 avocado, sliced thin

  • Optional: cherry tomatoes, basil leaves, local salsa, favorite cheese


  1. Melt one T butter, ghee, or oil in a stainless steel or cast iron skillet over medium heat, and place shallots & bell pepper inside of the skillet. Cook for 3- 4 minutes stirring often until vegetables are tender. Transfer veggies to the plate you plan to serve the omelet

  2. Beat the eggs with salt and pepper and 1 T water

  3. Coat skillet with 1 T butter/coconut oil & add egg mixture until the eggs begin to set on the bottom of the palm about 40 seconds

  4. Gently lift edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and bottom of the pan. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to firm up 

  5. Sprinkle the vegetable mixture on one side of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another 30 seconds on each side

  6. Slide the omelet out of the skillet and onto a plate

  7. Chop the omelet in thirds and serve with your preferred sides

  8. Top with sliced avocado. Suggested toppings: sliced cherry tomatoes, a few chopped basil leaves, local salsa, and a little shredded parmesan, manchego., or feta


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