LEEK, BROCCOLI AND MUSHROOM FRITTATA

Itching to use that cast iron skillet? This leek, broccoli and mushroom frittata from Eat Spin Run Repeat is an eggcellent way to make breakfast for the whole family! A frittata is basically a crustless quiche so for all you low carbers out there… this breakfast is for you. Note that the recipe calls for unsweetened almond milk but you can also sub in hemp milk if you want it to be nut free.

under 30 mins
breakfast

Ingredients for servings

    Frittata

  • 1 cup Leeks sliced into rounds about 1/2 cm thick

  • 2 cups Broccoli chopped into small florets

  • 1 cup Mushrooms sliced

  • 8 Eggs if you want to use all egg whites, substitute 1 1/3 cups

  • 0.5 cup unsweetened Almond Milk or desired alternative

  • 2 tbsp Parsley freshly chopped

  • 1 tsp dried Rosemary crumbled

  • 0.25 tsp Turmeric

  • 0.125 tsp Black Pepper

Directions

  • 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, 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 serv.

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