A Gluten Free Breakfast Frittata

​This gluten free breakfast frittata is made with spinach, mushrooms and onions!  You can customize the ingredients to whatever you have on hand.

I am doing a 21-day sugar detox “cleanse” before the holiday season is here and now that the summer pool parties are winding down, it’s a perfect time.  Sugar is a powerful drug and man oh man my body wants carby snacks and wine right now, well not right now because it’s not even 8 a.m. but you get what I am saying.  

I am looking forward to next week when I am past the cravings and in the routine of detox.  We don’t eat a ton of carby snacks and junk food, but I do enjoy wine more than I probably should and occasionally popcorn.  I can turn down chips, chocolate, and other snacks but popcorn gets me every time!  haha!

I think it is good to reset your body and eat a certain way for a time.   We usually eat paleo/keto most of the time.  Recently, I have been having an issue with dairy and so have cut it out of my diet, unless I am somewhere where gluten free and dairy free are not available.  I am always gluten-free.   If you can eat dairy I recommend adding feta cheese to this breakfast frittata and it would be ah-mazing!  Feta has that delicious salty taste that would make this frittata pop!

Are you a breakfast person?

 Breakfast is probably my favorite meal of the day.   I have tried fasting but my body really enjoys breakfast and the energy I get from eating it. We are usually mostly protein and some fruit or veggies in the morning people.  We don’t usually eat a pastry or other sugary breakfast items unless it’s Christmas morning.  Gluten Free donuts are a thing on Christmas morning.  It’s a tradition.

Here are some other ingredient ideas for a breakfast Frittata!
Denver- green pepper, ham, onion
Sausage and Cheese
Bacon, Spinach and tomato
Caprese

Use your imagination!  That’s the best part about having a frittata for breakfast! 

Mushroom Spinach Onion Fritatta
Easy and delicious breakfast frittata that’s ready in just a few minutes.

INGREDIENTS  

• 6 Organic Eggs cracked and beaten with a little water
• 1 PKG Crimini mushrooms washed, and sliced
• 2 handfulls Organic Spinach chopped
• 1/2 Organic yellow onion chopped
• 1 clove Organic Garlic minced
• 1 pinch S & P

INSTRUCTIONS 

• Sautee mushrooms, onion and garlic in your frittata pan until veggies are soft but not soggy.
• Crack eggs into your bowl. Whisk with a few tsp of water.
• Add Spinach to pan and sautee for a few minutes.
• Pour eggs into pan. Use a spatula to move the eggs around while they cook so they don’t burn.
• If you are adding cheese add it now 
• Once eggs are starting to become firm, make a smooth layer and prepare to flip.
• Put top cover on the frittata pan. Flip carefully. Use your spatula to push is back in the middle of the pan after the flip.
• Cook on other side with top on until the eggs are cooked.
• Slice and enjoy!

If you like this recipe you might also like:

Gluten Free Blueberry Cheesecake Stuffed French Toast

Gluten Free Deviled Eggs and Bacon


As Aways,

Best Wishes for Gluten Free Dishes!

XO,
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Michelle



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