Whole30: Mushroom, Leek, and Spinach Frittata

       Over the past 17 years, Margaret and I have cooked and baked together, blogging many recipes over those years reflecting our cooking/baking interests. In 2017 Margaret had this great idea to join the Whole30 movement and invited me to join her.  I didn’t even know what Whole30 was at that point, but Margaret is very persuasive, so she and I embarked on a Whole30 Journey together. It was just beginning the Lenten Season and I decided a reset and reflection on food was a good thing. In July of that year, we decided we would blog some of the recipes we were using…somehow the blogging part got lost along the way...but each year at the start of the Lenten Season, I do a round of Whole30 to reset and reflect on the effects of various food choices in our menus, Mark is happy to go along with it as the food is healthy and the recipes are very good. So here it is, the beginning of Lent today, and we have decided once again to embark on a “Whole30ish” Lent…using recipes from the various cookbooks and comparing our thoughts on them. Even if you aren't eating Whole30ish, the recipes are wonderful and fit into most any meal plan. Even when we are not doing a Whole30 reset, Margaret and I both find that we use the recipes from the Whole30 books because they are delicious, they work, and they invariably use fresh/healthy ingredients.

       Ash Wednesday is traditionally a fasting day in my faith, two light meals, no snacking, and no meat. Margaret chose the recipe Mushroom, Leek, and Spinach Frittata in Whole30 Cookbook on page 16. 

       Ingredients: leeks, eggs, coconut milk, thyme, salt, red pepper flakes, olive oil, mushrooms, spinach, garlic, and green onions. 

       The recipe is easy to follow, quick to make, you have time to clean up as you go, and can set the dishes while it finishes baking in the oven. The recipe is nice as written, works exactly as it says, and leaves room for additional ingredients if you would like to add some at a future time (chicken sausage, red bell peppers, and jalapeño peppers come to mind, for instance). This is definitely a repeat for us.  It was filling and delicious and a perfect dinner at the start of Lent.

       As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. A quick search shows that many times the recipe creators are generous, publishing them online, or you can buy the book I that I have cited and have all the recipes at hand.