Spinach and Mushroom Frittata

Ingredients

• 8 oz container cremini mushrooms
• 2.5 cups fresh spinach
• ½ onion
• ½ cup cherry tomatoes
• 6 eggs
• ½ cup almond milk
• 2 tsp garlic powder
• 1 ½  tsp oregnano
• 1 tsp onion powder
• Salt and pepper
• Olive oil

Directions

1. Preheat oven to 350
2. In a cast iron skillet, Saute diced onion until soft a brown, about 5 minutes
3. Add in the mushrooms and cook until soft, 3-5 minutes
4. Add in the spinach and tomatoes and cook until the spinach is wilted. There may be excess liquid so you can use a paper towel to soak up some extra liquid. You want it to be pretty dry.
5. While cooking the vegetables, whisk eggs, almond milk, garlic powder, oregano, onion powder, salt and pepper in a separate bowl.
6. Turn off the heat to the skillet and add the egg mixture to the pan so it is evenly distributed.
7. Place the skillt into the prehetaed 350 degree oven and bake for 20 minutes or until it is firm

Roasted Potatoes

Ingredients

• 1 small bag red potatoes (about 10 small red potatoes)
• 1 tablespoon dried Rosemary
• 1 teaspoon Garlic powder
• ¼ onion, chopped
• 1/2 teaspoon Red pepper flakes
• Salt and pepper
• Olive Oil

Directions

1. Use the preheated oven from the frittata, at 350 degrees Fahrenheit 
2. Slice the potatoes into about ¼ inch slices place on 13 x 9 baking sheet
3. Drizzle olive oil over the potatoes and sprinkle with garlic powder, rosemary, red pepper flakes, salt and pepper and mix with your hands.
4. Bake in the preheated oven for 30 minutes or until golden brown