We are almost to the end of our first week! For me, it is just beginning to feel like I am getting in the swing of things. I am looking forward to heading to the grocery store tomorrow list in hand for the coming week. Meal planning was probably my biggest take away from our first Whole 30 last January. It is much easier to make dinner after a busy day at work if the ingredients are already in the fridge. And since we are all trying to go the store less these days anyway, a list for the whole week makes sense whether you are following my meal plan or not.
Some things that are not on my published grocery list (see Day 4 if you are in need of it) are the basics for breakfast and lunch. We often rely on leftovers for lunch, turning last night’s dinner into today’s salad. And while a lighter lunch feels better to both of us, Jason needs something heartier to fuel him up for the day. He came up with this frittata that is up the task.
We have a set of ceramic nonstick skillets by GreenPan that we love! This cute little 8″ one is the perfect egg pan, whether you are making a fittata or eggs over easy. The lid he uses did not come with the pan, it is from one of our saucepans, but a lid is critical here so hunt around in your kitchen and find one that fits. On that note, feel free to hunt around your fridge and mix this recipe up a bit. The only non negotiable ingredient are the eggs, swap the veggies for whatever you have on hand.
- 8" Nonstick Skillet with Lid
- 1 tbsp ghee
- 2-3 eggs
- splash water
- 2 slices sugar free bacon, cooked and chopped
- 2 mushrooms, sliced
- 4 cherry tomatoes, sliced
- 1 tbsp green onion, diced
- salt and pepper
- 1/4 avocado, sliced
- Whisk eggs in small bowl with splash of water. Add prepped bacon and veggies to bowl along with salt and pepper, stir to combine.
- Melt ghee in 8" nonstick skillet over low heat, swirl to coat pan including sides.
- Pour egg mixture into pan and cover with lid. Cook low and slow for 5-7 minutes, until no liquid is on top of frittata.
- Use rubber spatula to loosen sides and slide out of pan onto plate. Top with avocado, serve with fresh fruit.
I’ll be back tomorrow with our last dinner for week 1: Sausages, Braised Cabbage, and Warm Potato Salad. Until then I’ll leave you with this picture to inspire some lunch time creativity with your leftovers.