Spinach & Mushroom Frittata

Over the weekend I slipped away for a wonderful little brunch with some fabulous ladies from the congregation where we worship.  I knew there would be plenty of pastries, muffins and cheesy quiches that I really didn’t need, so I wanted to prepare something that was fairly healthy, low-carb, as well as tasty to carry along to share.

After flipping through a few magazines for ideas, I found a fabulous recipe for a Swiss Chard and Garlic Frittata that seemed to fit the occasion perfectly.  It sounded delicious so I headed to the kitchen where I ignored the recipe totally, pulling out spinach, mushrooms, bacon, onions and eggs to create my own frittata.

A Frittata is a lovely Italian dish that are egg-based, crustless and similar to an omelette. Because you whisk your eggs together so well, they fluff up more than an omelette and make a pretty dish to share!  Most frittata’s do contain cheese, but since I was looking to create a healthier version I opted to leave out the cheese.

It turned out to be absolutely delicious, so I wanted to share the recipe before I forgot it.  You never know when you might need a quick and easy breakfast frittata.

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INGREDIENTS:

6 whole eggs

12 egg whites

6-8 slices of cooked nitrate free bacon

2 cups baby spinach leaves

1/2 Large vidalia onion, diced

3/4 cup mushrooms, chopped

1 Tablespoon minced garlic

2 Tablespoons unsalted butter

Pink Himalayan Salt & Fresh Ground black pepper for tasting

Coconut Oil cooking spray

Fresh parsley for garnishing

ASSEMBLING THE FRITTATA

There are several little steps to assembling the frittata, but they really are quick and easy.  Put your bacon on to cook, and while it is cooking, steam you 2 cups of spinach leaves.  I just added a couple of tablespoons of water to a pan and covered the leaves to wilt, maybe three to four minutes.

Spinach Mushroom Frittata

After steaming, remove the spinach from the pan of water and drain on paper towels; removing as much of the excess liquid as possible.

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In another skillet, melt 1-2 Tablespoons of the unsalted butter and sauté the onions; adding the garlic after a minute.  Sauté the mix until the onions are translucent, then add the mushrooms.

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Finally, add the spinach to your sauté, allowing just a minute for your flavors to mesh.  Season with just a little pink Himalayan salt and black pepper.

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Using a 11 x 8 casserole dish that you have sprayed with coconut oil, spread the sautéed mixture evenly across the bottom of the pan, crumbling the bacon over the top.

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Whisk together your 6 whole eggs and 12 egg whites and pour evenly over the vegetables.

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Bake at 350º for 8-10 minutes until the eggs are set.  Be careful not to over cook as you will have a chewy, rubbery dish that is not very good.

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Garnish with chopped fresh parsley and cut to serve.

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I don’t know about you, but when I make a healthy dish to share I am always so concerned whether or not people liked it.  This was apparently a hit as the casserole pan came home totally empty.  The flavors paired well together, and truly, it was a perfect for a Saturday brunch.

I’m editing this to link up with My Mom’s Junk recipe party … hence the old photo of me heading off to my junior prom in 1989 in honor of my own daughter who just attended her Junior Prom over the weekend.

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Good grief could those sleeves have been any puffier and the bow any bigger?!!

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Have a great week!

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Fit Friday: 30 Ways to Incorporate Self-Care into Your Life

If there is one thing I have learned over the last couple of years in this fit journey, and most definitely since returning to work after 17 years as a stay-at-home-mom: women, especially mommas, put a whole lot on their plates.

The amount of pressure we place on ourselves is truly more than anyone should deal with.  No matter what Pinterest, Facebook or Instagram portrays, life is not perfect.  Not one of us is a perfect wife, employee, mom or grandmother.  We all like to hide behind a facade, because that’s what is acceptable, but that facade eventually will fall, leaving behind a generation (or two) of exhausted ladies who no longer want to care for their homes, marriages, or themselves!

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Self-care is so important in the society we live in today.  We are all guilty of people-pleasing, comparison, and striving for perfection in a world where perfection doesn’t exist.  As a result anxiety, depression, drug-abuse, alcoholism, and walking out on families are growing problems among women.  If we don’t pause to take care of ourselves, who is going to take care of our family when we break?! Continue reading

Skincare Routine for the Ladies

Quite often I post on living a fit and healthy life based off of my experiences the last couple of years as I have struggled to lose weight.  As I’ve been on this journey, I’ve discovered that living a fit life goes beyond what I put in my body, exercising to stay fit, and mentality staying focused.  I thought it would be fun to share another side of living a healthy life:  taking care of your skin, especially your face!

 It wasn’t until I started working with cosmetics at work and with clients that I realized, skincare is truly not taken seriously at all! Continue reading

Easy Tuna “Ceviche”

The last five weeks of my life have been totally consumed with… well,… life.

 Between gift with purchase at the Elizabeth Arden counter, Elizabeth Arden school in Charlotte, a couple of new clients at the gym, varsity wrestling matches as well as Jr. Varsity wrestling state tourney, lacrosse season kicking off, quick trips to Columbia to see the college girl, hosting Life Group each Sunday night at our house, a quick trip to Las Vegas, and hubby already traveling three to five days a week for work, life has really kept me running.

It can sometimes be difficult to make healthy choices when living your life at 180 miles per hour.  There are days when hitting the food court at the mall during break or a drive-thru on the way to the next event would definitely be convenient, but that is a lifestyle I left behind a couple of years ago; completely without regret. Continue reading