And no I’m not talking about football, yall know me better than that.  But once again, cuffing season is upon us!

But more on that later.

So, I started doing this 90 day detox with a friend of mines* and as I’m writing this I’m currently on Day 2.  So far, so good?  Idk but we’ll see.  I’m really going to stick to it and get this shit all the way to and gether.  I guess this is a part of my extreme home makeover kick that I’ve been on recently.  Yup, a bitch been meditating and everything lol! But anyhoe doe, yeah for the rest of these 90 days (and beyond) I’m gonna try to eat as clean as possible which means I’ll be back to cooking on the regular- and clean stuff too.  I’m sure I’ve give yall a piece or 2 of otherwise deliciousness that I normally put on here, but I’m hoping the 2 can both coexist peacefully.

Spinach Mushroom Frittata 

I don’t like eggs.  Like, period.  I grew up not eating eggs because I didn’t like how they tasted.  I went through a period where I’d eat them as long as they were accompanied with something like in an omlette or on a breakfast sandwhich.  But here recently I just haven’t been able to stomach the taste of eggs.   Like, I do not like them hard boiled, deviled, fried, fertilized…

So why in the hell did I make a frittata and attempt to eat it?  Because clean eating.

Ingredients 

  • 4 eggs
  • 2 tbsp milk
  • 1/4 c valdalia onion, diced
  • 1/4 c sliced mushrooms
  • 1/4 c spinach ( I used frozen for this because that’s what I had on hand, but feel free to use fresh).
  • 3-4 cloves of fresh garlic, minced
  • 1/4 tsp cayenne
  • salt and pepper to taste
  • cheese (optional)
  • olive oil

Preheat oven to 350°F

So, in a black cast iron skillet (I used a smaller one, since it was just me) over medium heat, warm the olive oil and cook the garlic until its soft, for a few minutes.  Be careful not to burn the garlic.  Add the spinach, onion and mushrooms and cook the vegetables until they’re tender, should take about 7 mins or so.

Meanwhile, beat your 4 eggs, milk, and cayenne in a bowl.  Once the veggies are cooked and removed from the heat, pour the egg mixture over the veggies being sure to cover the entire pan.  Bake for about 15 mins or until the egg is set.  Enjoy!

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