We’ve been “Oinking” it the last couple days due to Christmas, so I figured it’s about time we get back to eating healthy!
Tonight I made one of our favorites, a sundried tomato and pesto frittata. What’s great about this dish is that you can eat it for breakfast too or even add meat if you feel like it!
SUNDRIED TOMATO AND PESTO FRITTATA
– 1 cup cut romanesco
– handful of kale or spinach leaves
– 7 eggs
– 1/4 cup generous SUNDRIED tomatoes (not packed in oil)
– sprinkle of Italian seasoning
– 1/2 cup pesto (homemade)
-optional (fresh Parmesan and Monterey jack)
-preheat oven to 350°.
-chop up romanesco and throw into a bowl. Add all other ingredients, stir around and pour into a pie dish
-cook for 35-40 min or until done.
(If adding cheese, mix with other ingredients)
Try not to eat this all in one night, cause this is delicious for breakfast!
Whole30: yes
Paleo: yes
