This vegetarian frittata goes together so quickly, you can enjoy it on even the busiest weekday mornings, but it also makes a terrific quick dinner at the other end of the day, served with a fresh green salad.
PREP: 10 minutes COOK: 10 minutes TOTAL: 20 minutes
2 medium leeks (white and light green parts only)
6 large eggs, lightly beaten
1 tablespoon full-fat coconut milk
2 teaspoons fresh thyme, finely chopped, or ½ teaspoon dried thyme, crushed
¼ teaspoon salt
¼ teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
1½ cups sliced fresh mushrooms
1 bag (about 6 ounces) baby spinach, roughly chopped
1 clove garlic, minced
2 tablespoons thinly sliced green onions
1. Trim the roots and wilted leaves from the leeks. Cut the leeks in half lengthwise, then cut them crosswise into ¼-inch-thick pieces. Rinse well with cold water. Drain and dry the leeks and set aside.
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.
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.
4. Add the spinach and garlic and let the spinach wilt for 30 seconds.
5. Pour the egg mixture into the skillet and cook over medium heat. As the egg mixture sets, run a spatula around edge of skillet, lifting the cooked egg so the uncooked egg flows underneath. Cook until the egg is beginning to set (the surface will still be moist).
6. 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.
7. Top with the green onions. Cut into wedges and serve hot, directly out of the pan.
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 spring; grape tomatoes, zucchini, and green beans in summer; butternut squash, fresh cranberries, and Swiss chard in fall; or kale and sweet potato topped with pomegranate seeds in winter.
Serves 2 or 3.
Recipe courtesy of Melissa Hartwig and The Whole30 Cookbook.
Photo: Brent Herrig