“leftovers” potato crust frittata

Happy Friday my friends! It’s finally a sunshine-y day around here, PTL! I am currently sitting in my swimsuit waiting for baby b to get up to go to the pool! We have done a 360 around here.

Our angel boy is feeling much better and is such a happy little feller. He sleeps so good during the day and is going at least 12 hours at night without a peep. Praise God for bringing order to our days and rest to our nights.

Bowen’s baptism last weekend (gown made by our geangean)

 Even though baby b and I spend most of our time indoors I have missed the sunshine–once again so thankful (weir parents) for my treadmill! This morning I knocked out 6 miles watching the Iron Cowboy Documentary.

Does anyone else remember when he completed 50 iron man’s in 50 states in 50 days-it makes me sweat to think about 😉 ANWAYS I am really digging this documentary, I’m currenlty  on a documentary kick around here. Yesterday I watched “what the health” and I may be really inspired to eat plant-based. B will never go for it but we can always use more veggies around here! Okay ramble over…

We are eating whole foods as usual, for early lunch I made b this dairy- free potato crust frittata with leftover ground turkey bolognese, spinach, and crumbled bacon. He loved it! Since it’s swimsuit season and all I’ll try and keep posting my healthier recipes not strawberry cupcakes .

I also made these dairy-free blueberry muffins this week that I loved. Bowen thought they tasted “healthy”(shocker). They reminded me of a bran muffins my mom made growing up that I adored. The recipe is a modified version of blueberry bran muffins from the Laura Lea Balanced cookbook. Anybody want the recipe? Leave a comment below–Thanks for reading along! 

Potato Crusted Frittata
use what you have! I used leftover bolognese for the protein, a good substitute would be cooked, crumbled Italian sausage *dairy free *gluten free
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  1. 2-3 eggs
  2. 3 T water
  3. 4 oz spinach
  4. one small russet potato, cooked
  5. kosher salt and cracked pepper
  6. 1 T coconut oil
  7. 1/2 cup bolognese sauce
  8. 2 pieces bacon, cooked and crumbled
  1. Preheat oven to 400. Coat the bottom of a small baking dish with coconut oil and line the bottom of dish with potato slices-season with kosher salt and cracked pepper, bake in the oven for 10-15 or until golden brown. In a large bowl, whisk together eggs, water and salt and pepper. Fold in torn spinach and bolognese sauce and pour into baking dish. Bake for 15 minutes the top with crumbled bacon and continue to bake for an additional 10 minutes or until frittata is set. Enjoy!
Mississippi Made http://www.mississippi-made.com/

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3 Responses to ““leftovers” potato crust frittata”

  1. June 23, 2017 at 7:28 pm #

    I would love the blueberry muffin recipe…picking some soon! And your little man is so adorable!

  2. Jessica Zoghby
    June 24, 2017 at 8:04 pm #

    If you liked “what the health” then you would like “In defense of food.” It’s really good and the same concept of eating a varied diet but mostly plants.

  3. Bianca Ingram
    June 25, 2017 at 10:11 pm #

    Maggie I am dying to get her cookbook is it a worth it?? I follow her and all looks pretty yummy!

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