Saturday, June 29, 2013

Slightly Healthy With a Chance of Delicious

Sometimes I have a plan to be healthy when I wake up.  I lay in bed wondering what I'm going to make for my low calorie, low sodium, fat free, gluten free, carb free, dairy free, all organic, vegetarian, whatever it might be that day, breakfast.  A fruity smoothie like THIS one.  Maybe an egg white omelet with spinach and salsa.  A scoop of Greek yogurt with Grape Nuts cereal sprinkled on top with blueberries and honey.

And I go to the grocery store with all these healthy visions in my head.  But then I actually get to the store and I see a plethora of meats and cheeses and I become weak in the knees.  This particular morning, I went to the store with all intentions of making an Egg Beaters omelet with spinach and mushrooms and a side of turkey bacon However, what I ended up with was an EXTREMELY delicious sausage, mushroom and spinach frittata.  A frittata, in case you aren't familiar, is like a quiche with no crust.  It's my favorite thing to make for breakfast because you can't mess it up, it's easy as hell, and it's always delicious.

6 Eggs, beaten
1 large handful of spinach
1 cup of shredded cheese (I chose cracker barrel's so sharp and creamy) 
1 1/2 cups of mushrooms, cleaned and sliced
1/2 roll of Jimmy Dean LOW FAT sausage, cooked *
Olive Oil
Pinch of Crushed Red Pepper
Salt & Pepper

Heat oven to 350.  Use a large non-stick skillet that you can place in the oven.  (That means no plastic handle dip shit).  Add about 2 tablespoons of olive oil to your pan and cook the mushrooms.  I like my mushrooms on the more crunchy side, so I cook mine less.  If you like soggier shrooms, by all means, cook them longer.  When they are done to your liking, add in the spinach and wilt.  Season veggies with salt and pepper and crushed red pepper.  Add in your beaten eggs, cooked sausage and shredded cheese and make sure everything is distributed evenly.  (As you can see in the picture, I actually topped mine with cheese, but I wished it had been incorporated as I ate it, so you do what you like.  It was still good with it on top.)  Now's where you want to cook this like an omelet.  Scrape the pan and move the runny egg around until it's almost set.  Then put it all in the oven for about 5 minutes.  Once it's solid and no longer runny, turn on the broiler and just brown the top.  When it's done, you can be brave and put a plate on top of the pan and flip the pan, fingers crossed that it all comes out in one piece.  Or you can just cut it and spatula out the portions.  Both ways have worked for me.  Top with avocado, salsa, green onion, parsley, whatever you want, whatever you like.  You're the one that has to eat it. 

*Here's where I stuck to my health guns!  This is what made me feel good about my decision of abandoning my health ship this morning. LOW FAT SAUSAGE!  That's right kids.  Will power. 

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