Spinach & Mushroom Frittata

Spinach & Mushroom Frittata, Lake Superior Kitchen, Whole30 breakfast, Paleo breakfast, Grain Free

I went cross country skiing this morning!  It felt so amazing to be in the woods, gliding through fresh snow.  I am a big advocate of winter sports.  You will not enjoy living in Northern Minnesota if you don’t take part in some kind of outdoor activity in the winter time.  I have been cross country skiing for much of my life, but in the past few years  have really taken the time to go frequently again.  It is one of my favorite winter activities and one that brings me a lot of joy.  I, like many others, have to be very intentional with how I spend my time in the winter.  It is easy to feel overwhelmed by the cold and darkness if I’m not spending my time wisely.  Skiing makes my body feel great, as it is an awesome workout, my brain feel clear, and my spirit feel alive.  Every time I am in the woods I am overwhelmed with thankfulness.  It causes me to reflect on the amazing people in my life and all the love that surrounds me.  

The twins are using the beginner strap-on skis this year.  The kind that you just fit a winter boot into.  They ski around the backyard and down the block.  I love watching them learn balance and coordination while having so much fun!  Our family just functions so much better as a whole when we take the time to play outside.  I am excited to make outdoor traditions with our kids as they are getting older and able to do more on their own.  These are the kinds of things that make living in Duluth so great!

Spinach & Mushroom Frittata

30 min, 9x9” pan

Ingredients:

1 T olive oil

2 garlic cloves, minced

3 c sliced mushrooms

1 T coconut aminos

2 c packed spinach

8 eggs

1/4 t salt

1/8 t cracked black pepper

1/8 t onion powder

Ghee for greasing pan

 

Directions:

  1. Heat 1 T olive oil in nonstick skillet over medium heat.
  2. Add the minced garlic and mushrooms and cook for several minutes, stirring frequently.
  3. Add the coconut aminos and continue to cook and stir for several more minutes.
  4. Add the spinach and cook and stir together until the spinach is wilted.
  5. Remove from heat and set aside to cool.
  6. Heat the oven to 375 F
  7. Meanwhile in a medium bowl, whisk the eggs with the salt, pepper, and onion powder.
  8. Pour the eggs into a greased 9x9” pan (or something similar sized)
  9. Pour the mushroom mixture evenly over the eggs.
  10. Bake for 23 minutes, or until the eggs are set.

Spinach & Mushroom Frittata, Lake Superior Kitchen, Paleo Breakfast, Whole30 Breakfast, Keto, Grain Free