Sorry I have been slacking on the posts lately! I have still been sick...blah!...The workout this week went as well as could be expected considering I can't breathe. I am redoing it tomorrow- I have to do them all twice.... you can always get one more rep, right?! I also haven't been cooking a lot. I know that with everything in life we can get into a funk where we need to take a step back and motivate again- that's kind of where I am at with a few things. I have been putting my phone down a lot more, staying off social media a little more, and trying to actually enjoy what's going on around me instead of trying to take a picture of it or share it with people I am not actually with. It was, however, Henry's 5th birthday this week so we had to take a picture with him... he loves us!
My mom reminded me the other day that I won't get these years back with my daughter and I would hate for her to think anything on my phone or in my personal life is more important than her. Speaking of Charlie-girl, I took her to get her first hair cut this weekend... she thought she was quite hot stuff sitting in that chair! I hope her curls stay!
For this recipe you could use any variety of vegetables or even add crumbled sausage or bacon. I am just trying to eat more vegetables in general and sometimes my vegetarian side comes back and it's nice to eat a meal that saves a little money because of that too!
I ate this with a half of an avocado all last week for breakfast and it was so good I made it again this week. I can eat a quarter of it at a time though so maybe I should make two....
Caramelized Onion and Spinach Frittata with Sweet Potato Crust- 1 Large Sweet Potato, peeled and grated
- 1 10-oz Package Chopped Frozen Spinach, thawed and squeezed
- 1 Small Vidalia (sweet onion), cut in half and sliced thinly
- 1 Garlic Clove* (*if this is too much for you in the morning for breakfast just omit it*)
- 1 tsp Salt + more for sprinkling
- 1/4 tsp Black Pepper + more for sprinkling
- 1 Tbsp Grassfed Butter
- 1 Tbsp Olive Oil
- 10 Eggs
- 1/4 Cup Milk (optional- reduce the eggs to 8 if you add this)
- Parmesan Cheese (optional)
Preheat oven to 425 degrees
1. After grating the potato, sprinkle it lightly with salt and pepper. Press it into a greased, glass pie dish. It won't stick together well at this point, but will after baking. Bake, uncovered, for 15-20 minutes. When it comes out of the oven, press it lightly with a spatula so it sticks together a little better and goes up the sides, if it looks okay then don't do this. :)
2. While the crust is baking, carmelized the onion- heat the oil and butter in a skillet over medium heat. Add the onion and garlic and cook until it is softened, turn the heat down to medium-low if they start to brown rather than caramelize, and let it cook, stirring occasionally, until light brown and very soft.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 13 g||20 %|
|Saturated Fat 5 g||23 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 318 mg||106 %|
|Sodium 200 mg||8 %|
|Potassium 394 mg||11 %|
|Total Carbohydrate 12 g||4 %|
|Dietary Fiber 3 g||12 %|
|Sugars 5 g|
|Protein 13 g||26 %|
|Vitamin A||163 %|
|Vitamin C||7 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|