For me, preparation is key to my success on Whole30. One can’t be caught short when you get home from work and you have zero ideas for dinner, or worse, you have zero food for dinner. Before my weekly shop on the weekend I usually take 10-15 minutes to plan out what I am going to eat that week. I like to throw in a new recipe or two to keep it interesting, but quite often we will have a couple of our favourites each week which I have on a rotating schedule.
Breakfast is a big one for me – I always feel better when I’ve had something to drink and something to eat prior to my morning commute. No-one wants to faint on the tube! So I like to have something ready to go, because I never have time in the morning to cook from scratch. This breakfast frittata can be cooked in advance and warmed up or eaten cold with a side of fresh baby spinach.
- 6 x eggs
- 2 spring onion
- A bunch of chives
- 150g mushrooms
- 150g ham (make sure it’s not got added sugar or preservatives)
- 8 cherry tomatoes
- Salt & pepper to taste
Turn your oven to 180ºC/350ºF and get out your cast iron pan or quiche/pie dish.
Chop up your mushrooms and ham into slices and scatter them evenly around the pan/dish. Chop your cherry tomatoes and throw them in too.
In a bowl whisk up your eggs, chopped spring onion, chopped chives, salt and pepper, before pouring it over your fillings in the pan/pie dish.
Bang the pan/pie dish on the kitchen bench lightly to help the egg mixture settle and fill in any gaps.
Then pop it in the oven for 20-30 minutes, or until brown and the egg has set in the middle.
This is a very versatile and simple recipe – you can substitute your fillings to suit you. Just make sure that any meat you put in is cooked before baking, as it’s not in the oven long enough to cook properly.