I love a savory breakfast. So many breakfast foods are loaded with sugar, which just makes me sleepy. I like a meal that gives me energy... and doesn't take too much effort to prepare.
Today, I share my current favorite breakfast... But first, a word about eggs... There is a lot of debate about whether eggs are good for us. Like all debates on food, the best way to determine if something is "good" is to notice how you feel when you eat it.
I didn't eat eggs for many years. This was mostly an ethical decision. The way that hens are treated in factory farms is definitely not something I want to participate in. My decision was reinforced by the fact that when I did eat eggs, my digestion was majorly disrupted.
And then something interesting happened -- my dear friend Phoebe treated me to an egg breakfast one morning in her home, and I felt great! The eggs she prepared were fresh from her backyard chickens, and being with her brings me joy. I believe it was that combination that made it easy for me to digest those eggs.
So, I did some further experimenting. And I found that I could digest eggs just fine when they were fresh from friends' chickens (which also relieved my ethical concerns)-- "Pastured" is a good label to look for if getting eggs from a grocer). And, interestingly, my body enjoys eggs especially in the week leading up to menstruation. I later learned that egg yolks are a natural source of progesterone - a hormone we need more of during the luteal (pre-menstrual) phase. So cool!
Below you will find my current favorite way to enjoy eggs. I like to bake a couple of these over the weekend, and enjoy slices thru the week - hot or cold!
Spinach and Mushroom Frittata
1 small onion, diced
2 cloves garlic, diced
½ lb fresh mushrooms, chopped
1 bunch fresh spinach (or chard)
½ tsp each of oregano, salt, pepper, or to taste
- Preheat oven to 350.
- In a cast iron skillet, sauté onions, garlic and mushrooms for a few minutes. Add in the spinach and wilt.
- In a bowl, whisk the eggs and spices together.
- Pour eggs over the veggies. Put skillet into the oven.
- Bake for 15-25 minutes, until eggs are not runny.
- Tastes great hot or cold.
Notes: If you do not have a cast iron skillet, you can use any pan and then transfer the veggies to an oven-safe container, such as a pie plate. Try this with other veggie combinations, such as broccoli and bell pepper or tomato and basil.
I would love to hear what you think of the recipe, and what your favorite breakfast is. Please leave a comment below!
Oh! Any by the way, the greens & basil you see in the photo came from my Tower Garden! Reach out if you'd like to learn more about this super easy way to grow food anywhere! You can also learn more here.