Mushroom, Leek and Spinach Frittata

Name: Mushroom, Leek and Spinach Frittata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 medium leeks (white and light green parts only); 6 large eggs (lightly beaten); 1 Tbsp full-fat coconut milk; 2 tsp fresh thyme (finely chopped), (or 1/2 tsp dried thyme crushed); 1/4 tsp salt; 1/4 tsp red pepper flakes; 2 Tbsp extra-virgin olive oil; 1 1/2 cups sliced fresh mushrooms; 6 oz baby spinach, roughly chopped; 1 clove garlic, minced; 2 Tbsp thinly sliced green onions

6 steps

Prep:10minCook:10min

This vegetarian frittata goes together so quickly, you can enjoy it even on the busiest of weekday mornings - but it also makes a terrific quick dinner at the other end of day, served with a fresh green salad.

Updated at: Thu, 17 Aug 2023 04:42:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories432.4 kcal (22%)

Total Fat31.1 g (44%)

Carbs15.4 g (6%)

Sugars5 g (6%)

Protein25.4 g (51%)

Sodium587.7 mg (29%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2leeks

medium, white and light green parts only

6eggs

large, lightly beaten

1 Tbspfull-fat coconut milk

2 tspfresh thyme

finely chopped, or 1/2 tsp dried thyme crushed

¼ tspsalt

¼ tspred pepper flakes

2 Tbspextra-virgin olive oil

1 ½ cupsfresh mushrooms

2 Tbspgreen onions

thinly sliced

Instructions

Step 1

Trim the roots and wilted leaves from the leeks. Cut the leeks in half lengthwise, then cut them crosswise into 1/4 inch thick pieces. Rinse well with cold water. Drain and dry the leeks and set aside.

Knife

Colander

Step 2

Preheat the broiler (or preheat the oven to 500°F). In a medium bowl, combine the eggs, coconut milk, thyme, salt, and red pepper flakes; set aside

Bowl

Step 3

Heat the olive oil in a large oven-safe skillet over medium heat. Add the leeks and mushrooms and cook, stirring frequently, until softened, 5 to 8 minutes. Add the spinach and garlic and let the spinach wilt for 30 seconds.

CooktopHeat

Cast Iron Skillet

Step 4

Pour the egg mixture into the skillet and cook over medium heat. As the egg mixture sets, run a spatula around edge of the skillet, lifting the cooked eggs so the uncooked egg flows underneath. Cook until the egg is beginning to set (the surface will still be moist.

Spatula

Step 5

Transfer the pan with the eggs to the oven and broil 4 to 5 inches from the heat (or bake in the preheated oven for 1 to 3 minutes), until the top is set and lightly browned. Top with the green onions. Cut into wedges and serve hot, directly out of the pan.

Step 6

TIP: This recipe will work well with just about any produce you have in the fridge, but you can also get creative with seasonal combinations. Try asparagus, fennel, and sweet onion in the spring; grape tomatoes, zucchini, and green beans in the summer; butternut squash, fresh cranberries, and Swiss chard in the fall; or kale and sweet potato topped with pomegranate seeds in the winter.