Whole 30 - Day 8

This week's daily breakfast is...

Lemon Chicken Artichoke Frittata

2 chicken breasts (Baked Herb Chicken), diced/cubed/shredded (your choice)

2 cup spinach, sauteed or frozen chopped

1 cup artichoke, chopped

1 Tbls lemon juice

1 tsp oregano

1/2 tsp salt

1/2 tsp pepper

6 eggs

1. Preheat oven to 350 F.

2. Whisk the eggs together in a bowl.

3. Heat 1 Tbls coconut oil in an oven-safe pan over medium heat. Once the pan is hot and the bottom and sides of the pan are coated (swirl the oil around the pan), 

4. Add half of the eggs to the pan. Let cook for a few minutes or until the bottom layer of eggs starts to firm.

5. Mix together the remaining ingredients in a separate bowl.

6. Once the eggs start have started to firm, spread out the chicken-artichoke-spinach mixture. Pour the remaining eggs over the top.

7. Transfer pan to the oven, and cook for 15 minutes or until the eggs are completely solid (check the center).

And because my dinner on Friday was so yummy, here's a photo, just to make you jealous: Baked Herb Chicken,  Heirloom Tomatoes, and sliced kiwi. I've been eating a lot more fruit lately in the attempt to increase my potassium. Kiwi has a 107.5:1 ratio of potassium to sodium, with 215 mg in a ~42 calorie-kiwi. Awesome!