This is just a frittata, but it’s a pretty good one. It’s inspired by the Danish paleo chef Thomas Rhode Andersen – but adapted to Whole30 and what I had in the fridge.
This week has been a mixed bag, great food and not so great food, good sleep and not so good sleep, lots of energy and not so much energy … but I have been sticking to Whole30 and I’m hoping that next week will be easier.
I have decided not to write down all of my meals for this week – since it has been a whole week since I wrote my last update – but just post some photos of some of the great and some of the not so great meals I had.
10 organic eggs
1 small onion
1 clove garlic
2 peppers – I used red and green
1 good handful of fresh baby spinach
salt and pepper to taste
Preheat the oven to 180C/350F/Gas 4
Whisk the eggs together with salt and pepper. Finely chop the onion and the garlic and cut the peppers into small pieces. Remove skin from chorizo and cut it into slices, and finally rinse the spinach . Brown the chorizo pieces a few minutes with the onions – I like the chorizo best when it is a crisp. Add the peppers and garlic and leave to fry for a couple of minutes. Add the spinach and sauté the spinach just collapses.
Transfer to an oven proof pan and our the egg mixture over the chorizo and the vegetables.
Bake for about 25 minutes, or until the egg mixture is baked.