Are you a sweet or savory breakfast person? In my work with clients who have Lyme disease, I’ve found that many are “sweet breakfast” types of people. However, these clients also tend to experience instability in their energy levels throughout the day, chronic fatigue, or fluctuations in their mood. When I point out that the big bowl of oatmeal (which is dense in starches that rapidly convert into sugars inside the body) they are eating first thing in the morning could be contributing to their variablity in energy and mood, many of them have an “aha” moment!
One of the most common dietary changes I recommend for my clients with Lyme disease is swapping out sweet breakfasts for savory breakfasts. Some of the benefits of making this swap include:
- A lower postprandial (post-meal) rise in blood sugar after breakfast, which sets the tone for healthier blood sugar control and energy all day.
- Better regulated cortisol levels, which tend to correlate with better blood sugar regulation. When cortisol is in check, we can approach daily stressors with more resilience.
- A greater intake of energy-promoting micronutrients, including B vitamins, iron, copper, zinc, and magnesium.
This frittata provides a simple and delicious way to start the day with a savory meal. Consider giving it a try!
Paleo Mushroom and Leek Frittata
- 12 eggs
- 1/2 tsp sea salt
- 2 tbsp olive oil
- 12 oz cremini mushrooms sliced
- 2 leeks white and light green parts
- 2 garlic cloves minced
- black pepper freshly ground, to taste
- Preheat your oven to 400 degrees Fahrenheit.
- Whisk together the eggs, salt, and pepper in a large bowl.
- Heat the oil in a large skillet over medium heat. Add the mushrooms and leeks and saute for 6-8 minutes, and until the leeks are soft and slightly carmelized on the edges.
- Once the mushrooms and leeks are cooked, transfer them to a glass baking dish. Pour the egg batter over the vegetables, spreading it evenly.
- Bake the egg/veggie mixture in the oven for 15 minutes, or until the eggs are light and fluffy.