I feel like I’m always apologizing lately. I apologize for not posting enough, for not answering emails fast enough, for not unplugging often enough, for not spending time with the people that matter most to me enough, etc. etc. etc.
Sometimes life is complicated, and you make too many commitments on your time, and you realize that something has to give. I’m working on that, so I can do less apologizing, and feel happier with where I’m at.
I think as women especially, we all have moments when we feel like we’re not doing “enough.” Is my house clean enough? Are my dinners healthy enough? Are my kids happy enough, adjusted enough, polite enough? Do I work hard enough? Am I using my time efficiently enough?
Life is full of “enoughs” and to that I say….enough is enough.
So today I’m not going to apologize for the fact that I’ve been too busy to post much this week, or because I wish these photos were better, or that this Ham, Cheese & Mushroom Frittata recipe is too simple and not fancy or uber creative.
Today, this is what I’ve got. And it will have to be enough.
This Ham, Cheese & Mushroom Frittata is easy to make, comforting to eat, and perfect for when you feel like there are too many “enoughs” in your day.
You can easily substitute different proteins, cheeses or herbs in this low carb frittata recipe to change it up based on your mood or what you’ve got in your fridge!
Ham, Cheese & Mushroom Frittata (Low Carb & Gluten Free)
- Yield: 6 servings 1x
Description
A perfect low carb meal for any time of day.
Ingredients
- 2 Tbsp butter
- 1/2 cup chopped mushrooms
- 1/2 cup chopped deli ham
- 8 eggs
- 1/4 cup heavy whipping cream
- 1/8 tsp ground nutmeg
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded sharp cheddar cheese
- salt and pepper to taste
Instructions
- In a medium oven proof saute pan, melt the butter and saute the mushrooms and ham for 3 – 5 minutes. Blend the eggs and cream together in a large bowl. Add nutmeg, then salt and pepper to taste. Pour the eggs over the mushroom and ham mixture. Gently stir in the parsley and shredded cheese. Bake in a 375 degree (F) oven for about 20 – 25 minutes or until firm. Serve.
Notes
Approx nutrition info per serving: 217 calories, 14g fat, 1g net carbs, 13g protein
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Karen @ The Food Charlatan says
Love this post, Mellissa! Enough is enough :) In your face, busy.
Mellissa Sevigny says
In your face is right – thanks! :)
Kathy Kral says
Now that it’s colder than heck, I made a batch this morning and it’s delicious!
Kathy Kral says
My kitchen is unbearable by 9am in central Texas, so I got up early to make a pan of this, delicious! I don’t know how you do everything you do in a day. I can’t wait to make some more of the items from the book, too.
Mellissa Sevigny says
Thanks Kathy – glad you enjoyed this! Here in SC it gets grossly hot and humid early too. I’m ready for fall and some cooler weather! Sadly it will probably be another 2 months before we even get down to the 70’s here! Ugh…
movita beaucoup says
I don’t understand how women are supposed to have children and a career, stay at home and be at work, have a perfect designer home AND bake their kids birthday cakes from scratch. It’s enough already!
I propose laying in our pyjamas all day. (And eating frittatas.)
Mellissa Sevigny says
Here, here!
Ron says
I agree with Tyffany – all your recipes are great. I made this for breakfast today and I really enjoyed it. And as a general rule I find the simpler it is the better I do at making stuff.
Mellissa Sevigny says
Thanks Ron, I appreciate that!
Tyffany says
Melissa, your recipes are all winners, your photography is beautiful and ALWAYS makes me want to try the recipes, and I feel quite sure that you’re working hard enough! I’m thankful for any and all of your posts, however often you can make time for them. Life IS complicated.
Mellissa Sevigny says
Thanks so much Tyffany! I was feeling a little overwhelmed yesterday but I think I was just tired and needed a good night’s sleep! Back to feeling “normal” today! ;)
Alie says
I also struggle with a lot of those ‘enoughs’, so I totally feel you there.
I, too, am a huge fan of fritatta. I found a recipe for one recently that was really, really awesome and a combo I had never thought about using. It was fennel, leek, goat cheese and black olive. I will have to give this version a go soon!
Mellissa Sevigny says
Thanks Alie, that sounds delicious! Not sure about the black olive though, unless it was like kalamata – never been a fan of the regular ones unless it was to stick them on the ends of my fingers as a kid! :)
Alie says
It was kalamata!
Alice B. says
We all have too many enough is enough days, I’m sure, and for me anyway, an easy, delicious, nutritious, and comforting recipe is perfect. On those days, I’m sure not going to get into something very complicated in the kitchen. How awesome is a way to stay true to health goals combined with a short visit in the kitchen? What a winner!
Thank you for sharing again, Mellissa!
Hope things calm down for you soon.
Alice
Mellissa Sevigny says
Thanks so much Alice! I’m much better today – happy to say my pity party was short lived and I’m back on track! ;)
marnie says
i came across your site, and love it!! my mantra over and over again is I AM ENOUGH. and you are too…just as you are. thanks!
Mellissa Sevigny says
Appreciate it Marnie, and welcome to IBIH! :)
Sara says
Simple. Beautiful. Delicious. Exactly what I’ve come to expect from IBIH. No apologies needed; it’s more than enough. <3
Mellissa Sevigny says
Thank you Sara, XO