R E C I P E S
Breakfast or brunch, this frittata is a great option. It's stuffed with multiple veggies, and lots of flavor! I don't know about you, but sometimes I find it difficult to get vegetables in at every meal- especially breakfast. Spinach is probably the star ingredient in this recipe, because it's high in folate (vitamin b9), vitamin k, betaine, and more! Here's what you need:
-2 cups organic potato (shredded)
-8 omega-3 eggs
-4 cups organic spinach, finely chopped
-4 oz of organic baby portabella mushrooms, finely chopped
-1 large organic onion, finely chopped
-1/2 cup feta cheese
-1/4 cup organic mozzarella cheese
-1 teaspoon pink himalayan salt
-1/2 teaspoon organic garlic powder
-organic grass fed butter or organic olive oil (for greasing the dish)
-Use a hand chopper to speed up working with all the vegetables.
-If you don't have the time or equipment to shred your own organic potato, look for frozen shredded potato in the store. It may be hard to find organic, but there are many options that are gmo-free (just always check the label for preservatives!)
-This dish can be made ahead of time, refrigerated, and reheated.
This recipe is gluten-free, grain-free, and sugar-free.