Good Morning and Happy New Year!
2018. I’m definitely ready for a fresh start. Are you? I don’t want to take my Christmas tree down and I’m ready for kids to go back to school.
I enjoy January. I kick myself in the butt, start making lists and start bettering myself. I make some resolutions and get all melancholy and stuff, but what really motivates me is trying on my ski pants from last year. Yikes.
I’m not going to lie to you. I ate chocolate and drank wine every day from Christmas to New Year’s Eve. It wasn’t pretty, but it was all part of the magic. It was freaking MAGICAL too.
So, kids, I’m resetting the lifestyle and doing a full-blown Whole30. If you have never done one, brace yourself. Basically, you eliminate foods that cause us to swell, bloat, itch, and make you feel like a hormonal teenager. Whole30 guides you to a healthy path of eating. A clean slate.
I’m not going to lie, the “no alcohol” thingy part really puts me in a bad mood. I just tell everyone to watch out and MAYYYBEEE not to talk to me for a few days. Around day 12 I’ll feel amazing and will hopefully zip up my ski pants without assistance or cussing. True story.
This breakfast Frittata is a Whole 30 staple. Feel free to use whatever mushrooms you have on hand. I choose the woodsy variety because of their earthiness and they just taste better (much better).
Woodland Mushroom Frittata
- 1-2 Tbls Ghee, Avocado oil, or olive oil
- 1 Bag or 1 3/4 cup Mixed Mushrooms ( shiitakes, chanterelles, trumpets, crimini etc. I use Woodstock frozen mixed mushrooms ( so easy to find in the wintertime)
- 1 clove garlic minced
- 2 cups Fresh Spinach
- 8 Organic eggs I use pasture raised
- salt and pepper
- 2 Tablespoons fresh tarragon (optional but worth it)
Preheat your Oven to 375 degrees
Heat a 10" oven safe skillet on medium high heat, add the ghee or oil.
In a mixing bowl whisk eggs very well and season with salt and pepper.
Add the mushrooms and spread them out. They will let off their water and steam and brown a bit.
Add the garlic and cook until slightly browned.
Add the Spinach and stir in with the mushrooms. Spread the vegetables evenly around the bottom of the pan.
Pour the eggs evenly over the vegetables.
Place the skillet in the oven and bake for about 15 minutes until the frittata puffs up and browns slightly around the edges.
Let cool slightly in the pan and cut into wedges and sprinkle with fresh Tarragon.
Aren’t they cute?!!!