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 handfuls Organic Spinach chopped
- 1/2 Organic yellow onion chopped
- 1 clove Organic Garlic minced
- 1 pinch S & P
INSTRUCTIONS
- Saute 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 the pan and saute for a few minutes.
- Pour eggs into the 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 the top cover on the frittata pan. Flip carefully. Use your spatula to push it back in the middle of the pan after the flip.
- Cook on the other side with the 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
Here’s The Recipe:
A gluten-free Spinach Mushroom and Onion Breakfast Frittata
Course: BreakfastDifficulty: Easy6
servings15
minutes15
minutesIngredients
6 Organic Eggs cracked and beaten with a little water
1 PKG Crimini mushrooms washed and sliced
2 handfuls Organic Spinach chopped
1/2 Organic yellow onion chopped
1 clove Organic Garlic minced
1 pinch S & P
Directions
- Saute 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 the pan and saute for a few minutes.
Pour eggs into the 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 the top cover on the frittata pan. Flip carefully. Use your spatula to push it back in the middle of the pan after the flip.
Cook on the other side with the top on until the eggs are cooked.
Slice and enjoy!
As Always,
Best Wishes for Gluten-Free Dishes!
XO,
Michelle
