Listen. The holiday insanity begins in about four weeks, so don’t you think for a minute I’m not struggling with my food demons. I AM.
We restarted our cleanse this week because I have unrealistic expectations for my own behavior in social situations and we had a lot of social situations this month. So Coach is my accountability partner which is as much fun as a root canal, but I’ve lost 5 pounds this week, so he’s effective.
In honor of him, I’m going to give you one of my favorite breakfast recipes because Coach has never met a breakfast food he didn’t like.
Saturday I made a Mexican Frittata. It’s a variation of Danielle Walker’s Southwestern Frittata that is in her book, Meals Made Simple. We had Chipotle Barbacoa (also Danielle Walker) and taco salads this week, so I already had Pico de Gallo and salsa prepared. That meant that once I threw the frittata together, all I had to do was pull out the those two things, make some guacamole, and put it on the table. It also helps me use up extra vegetables from the week.
When I make frittatas I do not put any cheese in them. I have found dairy products stall my weight-loss and cause some less than pleasant gastrointestinal issues. If you aren’t sensitive to dairy, then add it as your eating plan allows.
- 1 pound breakfast sausage
- 1 Vidalia or other sweet onion
- ½ cup minced sweet potato
- 1 garlic clove minced
- ½ cup minced summer squash or zucchini
- ½ cup shredded grass-fed cheddar (this is optional- we actually leave it out most of the time)
- 3 teaspoons taco seasoning
- 1 bag of baby spinach leaves
- 10 eggs beaten
- In an oven-proof 12 inch skillet, brown sausage with the chopped onion, sweet potato, garlic, and taco seasoning. Then add the squash and spinach and cook until spinach is wilted.
- Pour the eggs over the the mixture and put in a preheated oven for approximately 15 minutes until eggs are set and slightly puffed.
- Serve with guacamole, salsa, pico de gallo, and grass-fed cheese