This week, I have some late nights at the gym, early mornings, and not a ton of free time, but I still want to eat healthy meals that are Whole 30 and taste good.
Making my Mini Breakfast Crabby Egg Muffins last week was a HUGE time saver, so I knew that making a breakfast dish would really help me out during my busy week.
I was really in the mood to make a quiche to eat throughout the week, but because of grains not being compliant with the Whole 30 (non-gluten grains included) I would not be able to put it in a crust…as soon as I thought of creating a crustless quiche my brain immediately thought to make a FRITTATA!
I think this is a great recipe to use as a base. I can see myself using different vegetables, maybe some salmon, or even putting a little salsa in the mix to spice things up. So many options….I can even see this being a good breakfast for dinner meal too!!
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Yummy! I love spinach and artichoke diip so this recipe is right up my alley! 🙂
It seriously is so good, Jana…cold or fresh! Let me know if you give it a try 🙂