Veggie Frittata

My fellow dairy lovers –  Have you ever tried to eliminate dairy from your diet? It’s hard!! REALLY hard. I just couldn’t do it. And this is coming from a girl who has eliminated gluten, alcohol and Christian Louboutins from my diet. Guess how long I lasted? Ten days! Ten! That’s right – I didn’t even make it ten days before relapsing on greek yogurt.

It wasn’t the first time I’ve attempted to kick my dairy addiction as I had to cut out dairy for a bit while breastfeeding, but it was a bit easier to rationalize when it was for the benefit of my baby. This time it was purely an experiment. I wanted to see if eliminating dairy would clear my sinuses, but after seeing an ENT he gave me the green light to eat all the cheese (with a side of Flonase).

As challenging as it was to give up my beloved greek yogurt breakfast bowls for a few days, it was great opportunity to experiment with other high protein breakfast options. Orgain makes a great unsweetened vanilla almond milk with protein. I found it at Pavillions for a fraction of the price of this one on Amazon.

I’ve also found a new favorite breakfast option – frittatas! However, if my son is the room, I’ll swear up and down it’s an egg pizza. This was the perfect way to sneak extra veggies into everyones belly. I sliced it up like pizza slices and devoured just as quickly as if it actually were. I’m a big believer that cheese makes everything taste better, but this is so good, I’ll be making this sans cheese as a dairy free breakfast option.

Ingredients

  • 2 cups egg whites
  • 2 eggs
  • 1/2 cup raw spinach, chopped
  • 1/2 cup chopped mushroom
  • 1/4 cup red onion, chopped
  • 1 Tablespoon dill (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

Directions

  1. Pre-heat oven to 350.
  2. whisk together eggs and egg whites.
  3. add in remaining ingredients.
  4. Generously spray a pie dish with coconut oil cooking spray
  5. Bake at 350 for 40 minutes.
  6. Let rest for a few minutes or until center is firm and doesn’t jiggle.

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