Paleo Mushroom, Onion & Spinach Frittata (with optional sweet potatoes)

I'm a big fan of breakfast foods. Yesterday afternoon, my husband and I stopped by Whole Foods to buy a few things for dinner. While shopping browsing, he suggested we get some fancy sausage for Sunday breakfast. That prompted us to buy bacon. Then my brain thought frittata, so I grabbed some veggies for that. One thing led to another and we walked out of there with quite the haul.

As soon as I awoke, I got started on breakfast. It was a pretty easy dish to put together though.

Paleo Spinach, Onion and Mushroom Frittata

Serves: 4

Total Time: 30 minutes

Ingredients:

• 2-3 T. fat of choice
• ½ onion, diced (I used yellow)
• 8 oz. sliced baby bella mushrooms (could use button/white mushrooms)
• 3 large handfuls of baby spinach
• 1 cup of roasted sweet potatoes, diced (optional)
• 1 clove garlic, minced
• 8 eggs, whisked
• Sea salt and pepper, to taste

Directions:

1. Preheat broiler to high.
2. Heat fat in a cast iron skillet (or other oven-safe pan) over medium to medium-high heat.
3. Add onions and sauté for 3-5 minutes, stirring occasionally.
4. Stir in mushrooms and allow to cook down for 5-7 minutes, stirring every minute or so.
5. Season with sea salt and pepper, to taste.
6. Toss in the spinach until it is wilted.
7. Add sweet potatoes, if using. I happened to have some leftover from a previous meal.  
8. Add garlic and stir to distribute. Spread the veggies out evenly in the skillet.
9. Pour the whisked eggs evenly over the veggies and let the frittata cook for about 7 minutes, or until bottom is set. Push away the edges a couple times and tilt the pan so the uncooked egg will cook properly.
10. Put frittata (in pan) on the middle rack of the oven. The broiler will cook the top of the egg. Broil for approximately 5-7 minutes or until the top is slightly browned.
11. Remove from oven and cut into 4 pieces. Remember, the pan is extremely hot, so use your oven mitts!  
12. Serve with sausage, bacon and fruit. 

Blueberry-maple sausage and applewood-smoked bacon from Whole Foods

This is a great basic recipe for a frittata. You could easily swap out some of the veggies for other veggies. I considered buying asparagus instead of the spinach. You could also add a little meat directly to the frittata.

Hope you enjoy this dish as much as we did! I will definitely be making more frittatas in the future. It was so easy to make and different from the usual omelette or fried eggs. 

Question of the day: What meats and/or veggies would you put into your ideal frittata? I would love a sausage, mushroom and onion frittata drizzled with pizza sauce. Pizza frittata! That may be next on the docket.

Please like and share this recipe with your friends and family. Feel free to use the Pin It button located below this post. If you don't see the Pin It button, please click on the title of this blog post and that will pull up the individual post. You should then see the Pin It button at the bottom of the post. If you like this dish, please comment so others will know. Thank you! 

Creamy Tomato Soup with Spinach and Grass-fed Ground Beef

It's winter. The temperatures are chilly. Soup warms the soul. I've become quite fond of soups. I used to think soups weren't very filling. This one hit the spot. In my Pre-Paleo days, I used to make a creamy tomato pasta soup using heavy cream (or half and half), mini pasta and lots of parmesan cheese. I had to make some adjustments to the soup. I wanted to make a heartier soup, but still have tons of veggies. I threw together the below recipe and loved it. My husband commented how it was much better than the Mexican food (cheat meal) we ate the night before.

Creamy Tomato Soup with Spinach and Grass-fed Ground Beef

Serves: 5-6
Paleo Rating: 9 Clubs

Ingredients:

• 2 T. olive oil or coconut oil
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 cups chicken broth (preferably homemade)
• 28 oz. can diced tomatoes
• 2 T. fresh basil, torn into small pieces
• 1 - 1 1/2 cups cashew cream (instructions below)
• 3 large handfuls of spinach
• 1 1/4 pounds grass-fed ground beef
• Sea salt and pepper, to taste

Instructions:

1. Heat oil in a large soup pot over medium-high heat. Saute veggies until tender and onions are translucent. Season with salt and pepper, to taste. 
2. While the veggies are cooking, brown the ground beef in a separate pan, breaking it up with a wooden spoon. 
3. Add chicken broth, diced tomatoes and basil to the veggie mixture. Bring to a boil. 
4. Puree the soup with an immersion (hand) blender or blend in batches in your food processor or regular blender. 
5. Add the spinach and ground beef to the soup. Allow the spinach to wilt. 
6. Add the cashew cream and stir. 
7. Ladle into bowls and enjoy! 

To make the cashew cream:

You'll need 1 cup of raw cashews, soaked in water for at least 6 hours (you could do this the night before or the morning of and leave it all day). Drain and rinse them. Put them in your high-speed blender (I have a Vitamix) and cover with cold water. Blend until smooth. That's all there is to it. You may have a little extra, but it can be used in your morning omelettes. Just mix it with some nutritional yeast to give it a cheesy flavor. 

This soup would be delicious with some Paleo Herb Crackers or Paleo bread. My personal favorites are Against All Grain's Grain-Free Sandwich Bread or Real Sustenance's Flaky Biscuits (I used coconut oil instead of butter).