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Mushroom, Leek, and Spinach Frittata

From: Whole30 Cookbook



  1. Slice and chop all vegetables
  2. Trim leeks, cut in half lengthwise, then cut into ¼ inch thick pieces. Rinse well with cold water and set aside
  3. Preheat the broiler (or oven to 500°F).
  4. In a medium bowl combine the eggs, coconut milk, thyme, salt, and red pepper flakes. Set aside.
  5. Heat the olive oil in a large oven-safe skillet over medium heat.
  6. Add the leeks and mushrooms and cook, stirring frequently, until soft, 5-8 minutes.
  7. Add the spinach and garlic and let the spinach wilt for 30 seconds.
  8. Pour the egg mixture into the skillet and cook over medium heat.
  9. As the egg mixture sets, run a spatula around the edge of the skillet, lifting the cooked egg so the uncooked egg flows underneath. Cook until the egg is beginning to set.
  10. Transfer the pan to the oven and broil 4-5 minutes, until the top is set and lightly brown.
  11. Top with green onions, cut into wedges, and serve hot!

Note: If you’re not actually doing whole30, this recipe is excellent with a little Gruyere or Swiss cheese.