This week, I have some late nights at the gym, early mornings, and not a ton of free time, but I still want to eat healthy meals that are Whole 30 and taste good.
Making my Mini Breakfast Crabby Egg Muffins last week was a HUGE time saver, so I knew that making a breakfast dish would really help me out during my busy week.
I was really in the mood to make a quiche to eat throughout the week, but because of grains not being compliant with the Whole 30 (non-gluten grains included) I would not be able to put it in a crust…as soon as I thought of creating a crustless quiche my brain immediately thought to make a FRITTATA!
Clean Eating Spinach and Artichoke Frittata
- 1/4 cup onion, chopped
- 1/3 cup green pepper, chopped
- 1/2 cup quartered artichokes
- 1 handful raw spinach
- 3 eggs
- 4 egg whites
- 1 tsp garlic powder
- salt and pepper to taste
- Preheat oven to 350. Heat a large nonstick skillet to medium high heat.
- Cook the onion, stirring gently for 1-2 minutes until the onions begin to turn translucent.
- Add in the green pepper and artichokes and cook for 2 more minutes, or until the green pepper softens.
- Next, add in the large handful of spinach to the skillet and cook until it wilts down in the pan.
- In a small bowl, whisk together the eggs, egg whites, garlic, salt and pepper. Pour the egg mixture over the vegetables in the nonstick skillet.
- Allow the eggs and vegetables to cook for 3 minutes on top of the stove. Notice the edges of the egg firming up!
- Place the pan and frittata in the oven (preheated to 350) and cook for 6-8 minutes.
- Remove the frittata from the oven with a hot mitt. Cut into 4 servings and enjoy!!
I think this is a great recipe to use as a base. I can see myself using different vegetables, maybe some salmon, or even putting a little salsa in the mix to spice things up. So many options….I can even see this being a good breakfast for dinner meal too!!