Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: breakfast
- Method: stovetop