As part of my Whole 30 journey I worked really hard on prepping my food. Some mornings don’t go according to plans, or a kid might need some extra attention or sometime I forget to set our school alarm. Life happens! Instead of grabbing something that’s just going to slow me down in a couple of hours, I’ve made this protein packed veggie frittata for those busy mornings.It was so yummy that I made another batch when I went to see my friend, Natisse after she gave birth to her baby boy.

Nothing like newborns snuggles! The recipe is nothing new, but for some reason I was always nervous of making a fritatta and now that I know how simple it is I wanted to share it with my readers.

Ingredients

6 eggs, a splash of milk, handful of spinach, diced tomato, 1 cup diced mushrooms, salt and pepper.

Instructions

1. Spray olive oil in a 9×13 baking dish.

2. In a bowl whisk together eggs, milk, vegetables and seasonings.

3. Pour mixture into pan and bake at 400 for 25-30 minutes.

Baked Veggie Frittata
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Ingredients
  1. 6 eggs
  2. splash of milk
  3. handful of spinach
  4. diced tomato
  5. 1 cup diced mushrooms
  6. salt and pepper
Instructions
  1. 1. Spray olive oil in a 9x13 baking dish.
  2. 2. In a bowl whisk together eggs, milk, vegetables and seasonings.
  3. 3. Pour mixture into pan and bake fat 400 for 25-30 minutes.
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