I must say...my husband and I are loving the Whole30 Challenge. Over on Instagram and Facebook, I'm getting a lot of feedback on how people are doing on the program. There's quite a mix of how people are feeling. Some feel GREAT (like me...don't hate me;) Some have headaches...some have low energy...some are very cranky. My feeling on it is this...the worse you feel, honestly, the more you need to do this program! So, I'm feeling for all those who are detoxing all that sugar and toxins out of their system...but you're one day closer to getting over the hump and feeling GREAT!! Keep it up!!
I made this tasty Veggie Frittata morning before yesterday and it was very tasty and satisfying. I totally winged it, you can put whatever veggies you want to in it...you really can't go wrong.
Preheat oven to 400 degrees. I scrambled 8 eggs (that's all I had, if I had more, I would've used 10...but it turned out great). I got a large cast iron skillet and my veggies ready...
I used Ground meat (I'd made it ahead when I prepped my Week 1 Meal Plan), Cherry Tomatoes, Sweet Potato (I had these prepped also), Super Greens, salt and pepper...& chopped everything up...
Put a couple tablespoons of Ghee in your skillet. You could also use coconut oil...
Spread it around with a paper towel until well coated...
Put your veggies in the pan and spread evenly...
Pour the eggs on top, covering all the veggies evenly...
Put it in the oven, uncovered for 30 minutes. Take it out, cover with foil, reduce heat to 350 degrees and put back in for 10 more minutes until cooked through. (I forgot to reduce the heat, oh well...it was great...but next time I'll remember.)
It was really tasty...my son who was home for college (he left to go back to Syracuse yesterday:( ...he loved it too;) Cut and serve! Mine stuck a little, but I used a metal pie server and could scrape it out and it came out in pretty wedges. :)
Enjoy this Veggie Frittata! Happy Whole30 Day 5! This yields lots of leftovers and is perfect for a quick breakfast the next day on the go!
