Ummm ok – last Wednesday in November!? How did this happen?? Folks, Christmas is now less than a month away and I don’t know about you, but I’m excited! It’s been darn chilly here in southern Ontario over the last week or so and I’m pumped to fly down to California and spend a week in the sun. I’ve still got a wee bit of Christmas shopping to finish up and I’m keeping my fingers crossed tight that Amazon impresses me with some Black Friday/Cyber Monday deals this weekend. Will you be taking part in any sort of shopping madness?
Last week I talked about how eating a savoury breakfast seems to help keep sugar cravings at bay, and most of mine involve some form of eggs. Whether they’re poached, fried, hard boiled, scrambled, or cooked into an omelette, I’m a huge fan.
A couple of years ago, I bought a cast iron skillet thinking I’d use it every day like I do with my lime green frying pan. What really happened? It turns out that said skillet is heavy, clunky, and spends most of its time sitting in the drawer below my oven. BUT, I was recently reminded that cast iron skillets are a great way to boost my own iron levels, and therefore have been making frittatas like it’s my job.
Behold exhibit A:
That’s a Leek, Broccoli and Mushroom Frittata, currently one of my favourite breakfasts. Not only does it feature eggs (duh) and a trio of awesome veggies, but I’ve also tossed in some turmeric for its major anti-inflammatory superpowers. (That’s what’s creating the orangey-yellow bits in these photos.) Leeks have been a staple in my grocery cart this month, and since they’re far more subtle in taste than onions, the other veggies aren’t overpowered at all. Just be sure to give your leeks a good rinse as you chop them because dirt tends to get stuck between the layers. After a quick sautee on the stove and a broil in the oven, you’ll have tasty, golden frittata perfection!Print
High in protein, packed with veggies and Paleo-friendly, this Leek, Broccoli and Mushroom Frittata is a great option for breakfast, lunch or brunch. Feel free to switch things up and add whatever veggies you have on hand.
- 1 cup leeks, sliced into rounds about 1/2 cm thick
- 2 cups broccoli, chopped into small florets
- 1 cup sliced mushrooms
- 3 eggs + 3/4 cup egg whites
- ½ cup unsweetened almond milk (or hemp milk for a nut-free option)
- 2 tbsp freshly chopped parsley
- 1 tsp crumbled dried rosemary
- ¼ tsp turmeric
- 1/8 tsp black pepper
- Preheat oven to 400F.
- Place a cast iron (or other oven-proof skillet) on the stove and mist with oil. Sautee the leeks, broccoli and mushrooms until the broccoli becomes bright green and mushrooms soften.
- In a small bowl, whisk together the eggs, egg whites, almond milk, herbs, and black pepper.
- Pour the egg mixture over the veggies and let the skillet sit over medium heat for 3 minutes.
- Transfer the skillet to the oven and bake for 10 minutes. The middle should be set, but if not, continue baking a few minutes more. If you would like the top to be slightly golden, switch the oven to broil for 1-2 minutes.
- Allow the pan to cool for 5 mins, then slice the frittata and serve.