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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.

Leek, Broccoli and Mushroom Frittata


  • Author: Angela @ Eat Spin Run Repeat
  • Total Time: 25 mins
  • Yield: 4 servings 1x

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