Great for brunch! I had with a few slices of sliced tomato. Instead of coconut milk I did traditional cream as I didn’t want to open a can for 1 T.
Precooked the mushrooms first without any oil to retain the “meatiness” then added a knob of butter and the leeks, then garlic and spinach, then herbs and beaten egg mixture. Made in a cast iron pan, it was fast and very satisfying.
I would probably decrease the red pepper flakes a tad next time as they were quite the kick. May be nice with some mozzarella sprinkled on top. Also would have been nice to section up and place on sandwiches for meal prep.