The Whole30 program's Spinach, Tomato and Basil Frittata

A diet program designed to help stop unhealthy cravings and restore healthy metabolism, heal your digestive tract, and balance your immune system in just 30 days!  Robin Strathdee, Director of Communications for Whole9 Life details this life-changing program and demonstrates how to whip up their Spinach, Tomato and Basil Frittata!

Spinach, Tomato and Basil Frittata
Recipe:  Serves 4 generously
10 eggs
Salt and pepper to taste
2 tbsp olive oil
2 cloves of garlic, minced
5oz pancetta or prosciutto, chopped
1c mushrooms
2c tomatoes diced, plus 1 sliced
3c baby spinach
4 big basil leaves chopped and a few more for garnish
Preheat your oven to 400 degrees.
In a large bowl, whisk eggs together until well blended and set aside.
On the stovetop, place a large skillet over medium heat.
Add olive oil and garlic and sauté until garlic is fragrant.
Add mushrooms and cook until soft.
Add tomatoes, spinach and basil and cook until spinach is slightly wilted (but not soggy).
Use a pastry brush to spread some of the fat from the bottom of the pan up around the sides - we don't want our eggs to stick, do we?
Add whisked eggs to the pan and allow to cook until just set around the edges.
Transfer pan to oven and allow frittata to finish baking (10-15 minutes, depending on your pan and oven). You'll know it's finished when the eggs are set and the top is golden brown.
Top with some fresh basil leaves or, if you're feeling fancy, some fresh basil pesto (recipe in It Starts With Food).  It's summer, so serve with a side of fresh berries and chilled coconut cream.

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