Day 4 in the books. Whole30 is going well, I must say. Somehow, someway, I’ve managed to make dinner every night this week while managing the whole evening routine by myself. The good news is that while Mark hasn’t been home for dinner, he’s happy to rewarm dinner and has given a thumbs up to all of our meals. We got this!
In my Whole30 research, breakfast tends to be the meal people struggle with most. People feel like they eat one egg after the next…and in another few weeks…I may feel the same.
But for now, egg me! I’m loving it.
That said, I don’t have time to whip up something hot every morning. We’re not on any sort of a routine with the baby and so my morning is improv – always. I need quick, easy, and delicious + filling. Always. There’s many mornings I’m up for 7 hours before lunch rolls around and the higher protein breakfasts definitely help keep me going.
This quiche came about from a medley of must-gos from the fridge and freezer. Chorizo from the freezer and spinach from my CSA. The onion was just an extra vegetable to throw on in. The result? Darn good. It’s amazing how much flavor a small amount of chorizo can provide and I was pleasantly surprised to find out that the chorizo I had in the freezer was Whole30 approved.
The real dietitian shines through when I can happily report to having had vegetables with breakfast every day this week – this quiche. Now that’s what I call winning.
- 2 tsp olive oil
- ½ onion, diced
- 6 oz chorizo*
- 5 oz fresh spinach
- 8 eggs
- ½ tsp salt
- ¼ tsp black pepper
- Preheat oven to 400 degrees F. Mist a pie pan with olive oil cooking spray and set aside.
- In a nonstick skillet, heat olive oil over medium heat. Once hot, add the onion and cook 4-5 minutes or until softened. Add the chorizo and cook until hot, breaking up with a wooden spoon. Add spinach and allow to wilt, stirring often. Remove from heat and allow to cool.
- In a large bowl, beat the eggs with the salt and pepper.
- Arrange the spinach and chorizo mixture on the bottom of the pie pan, covering the entire surface. Slowly pour the eggs over the top and bake for 40-50 minutes or until golden around the edges and the center is fully cooked. Allow to cool for 5 minutes before slicing and serving.