Frittata (makes 6 muffin size)
6 large eggs
½ cup shiitake mushrooms
1 cup fresh spinach
¼ cup grape or cherry tomatoes halved
½ teaspoon dried oregano
½ teaspoon dried basil
¼ cup grated pecorino romano cheese
2 tablespoons olive oil
Preheat oven to 350 degrees and spray muffin pan. Sauté mushrooms in one tablespoon of olive oil, add seasonings of choice. Add 1 more tablespoon of olive oil to pan and sauté spinach until wilted. Divide spinach/mushroom mixture between 6 muffin cups. Divide egg mixture between 6 muffin cups and top each with tomatoes and additional cheese if desired.
Bake for 12-15 minutes until done.
Fruit Salad with Granola Crunch
½ cup oats
¼ cup sliced or slivered almonds
¼ cup unsweetened coconut
1 tablespoon coconut oil melted or liquid
2 tablespoons pure maple syrup
¼ teaspoon vanilla
Combine oats, almonds and coconut in a bowl. Combine coconut oil, syrup and vanilla. Heat for 15 seconds in microwave and stir. Toss oil/syrup mixture with oat mixture. Place on parchment lined pan and bake at 350 degrees until desired brown color, about 12-15 minutes. All ovens are different, and watch it doesn’t brown to quickly. Stir halfway.
Combine 1 apple, 1 banana and 1 cup of blueberries. Top with granola and enjoy!