Mushroom and Leek Frittata + Avocado {Sweet Potato} Toast

Mushroom and Leek Frittata + Avocado {Sweet Potato} Toast

I finally feel like we are getting back in the grove of things after the holidays and I am loving it. We are prioritizing cooking at home and cooking together. I am sure most of you can agree, but taking the time to think about a healthy, filing breakfast on a work day is just flat out miserable. Between commute times, wanting to catch some extra z's and taking out the pup, it can be hard to find a sit down breakfast on the weekdays attractive. Since moving and no longer working for the same company, P and I really appreciate the extremely small window in the morning to scarf down our food and spend some time before diving into our work days. 

We have always been a huge fan of frittata's, and I am typically always drawn to greek inspired flavors which I think I have overdone lately. This recipe is so simple and has those hearty winter flavors that just make you feel warm when you think about them. We enjoyed a piece this morning with a twist on my absolute favorite breakfast...avocado toast. I could eat this stuff for every meal I swear, but I am trying to not eat as much bread especially during the weeks we make sandwiches for lunch so I gave this a whirl. We had an extra sweet potato from last week's round of roasted veggies for breakfast so I thought, I will just slice this into half an inch pieces and toss them in the toaster oven. MAGIC. They crisped up on the outside creating the perfect bottom for my smashed avocado to go on. We are now planning to play around with all sorts of flavors for my sweet potato toast so stay tuned!

 

Mushroom and Leek Frittata:

8 large brown eggs

1 cup of mushrooms of your choice, sliced

1 leek thinly sliced

2 cloves garlic

1 tbsp primal palate breakfast blend spice

1/4 cup shredded mozzarella cheese

Pinch of salt and pepper to taste

Preheat your oven to 400 degrees. While the oven heats up, sautee your mushrooms, garlic and leeks in 1 tbp of ghee or avocado oil until tender. Whisk together the eggs, mushrooms, garlic, leeks and breakfast blend spices and pop in the oven for 20 minutes. Take out and add the cheese on top. Bake for another 5 minutes and that is it!

Avocado {Sweet Potato} Toast

1 Sweet Potato Sliced into 1/2 rounds (slice width wise not length)

1 avocado

Salt and Pepper to taste

Crushed Red peppers to taste

Place your sweet potato rounds in your toaster oven or toaster for 10-15 minutes until golden on the top. Open your avocado and smash in a bowl. Add the smashed avocado on top and sprinkle salt, pepper and red pepper flakes to your liking. Super easy and SO good!

 

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