Monday, March 11, 2013

Perfect Whole30 Frittata

I think I’ve finally managed to perfect my Whole30 Breakfast Frittata.

I’m on week 3 now and don’t forsee giving up this way of Eating at the end of 30 days. Which means, more frittata!

I got the original recipe from my sister who sent it to me from here but I’ve changed it a fair bit and no offense to her, but I like mine better! Plus it has way more veggies and anyone doing W30 knows that the world revolves around veggies.

Loaded Veg and Sausage Breakfast Frittata

1 red pepper, chopped
1 yellow or orange pepper, chopped
1 onion, chopped (I used dry minced onion because I hate chopping onions)
2 Celery stalks, chopped
2 cups sliced mushrooms
Garlic (lots… minced)
1 small tin Tomato Paste (check ingredients if W30)
1 large bag of Spinach (Costco)
1lb sausage (or ground meat...whatever kind you like… check for W30)
2 roma tomatoes
1 dozen eggs
Coconut Oil

** The nutmeg seems weird but be sure to add it in… it does something lovely to the spinach without making the whole dish taste weird. For the full Costco bag of spinach, I add around ½ -3/4 of a teaspoon.

First, sauté the pepper, onion, celery and garlic in coconut oil until the veg are partially cooked. Set aside and sauté mushrooms until they are cooked through and then set aside with other veg.

Sauté sausage until cooked through. Sprinkle with seasonings (I’m pretty generous) and then add in half the bag of spinach, mix around and put a lid on… you’re trying to wilt the spinach and incorporate it into the sausage. Once you have room in the pan, add the rest of the spinach and wilt down until incorporated. Pour sausage/spinach mixture into bottom of greased (with CO) 9x13 baking dish. Add sauted vegetables.

Crack 12 eggs into a bowl and add one small can of tomato paste. Whisk to incorporate and then pour into baking dish. Slice roma tomatoes and lay on top.
Cook in 350 oven covered with foil for 30 min and then remove the foil and allow to continue baking until egg is set.

I cut it into eight pieces and serve for breakfast with ¼ avocado and a handful of cherry tomatoes.
NB: Normally I would put salt and pepper in, but it’s better to season per serving because it’s very easy to make it too salty if you’re not sure of how your sausage will cook up. (ask me how I know!)

Other variations include using ‘turkey stuffing seasonings’ and a turkey sausage (or ground turkey meat) and then leaving out the tin of tomato paste.

Enjoy and let me know if you make this and how it turned out.

Please forgive the kind of mulched up picture with the dirty
glass bowl... but look how yummy!