This Spinach Frittata with mushrooms and leeks is just bursting with flavor and comes together in about 20 minutes. The recipe is dairy free, low carb and Paleo and Whole30 compliant.
Are you a breakfast person? We love to really splurge on it in my house. My whole family loves a cooked breakfast. They really don’t take a lot of time and I can get very creative with flavors.
One of the most popular recipes on my blog is this Crustless Egg White Quiche. I have been experimenting lately to come up with some similar breakfast ideas and this one was a big hit in my house.
I hope you like it, too!
If you like quiche recipes, then this frittata will appeal to you. It is similar, but has no crust and is made mainly on the stove top with just a few minutes to finish in the oven.
Frittatas can be made with just about whatever vegetables you happen to have in the fridge, so feel free to sub the ones you have on hand.
Since my husband came home with three HUGE leeks yesterday, they are going to get put to use for breakfast. I’ve also got a lot of fresh herbs growing on my deck, so they found themselves in the recipe, too.
Time to make our Spinach Frittata.
Start by cleaning the leeks and slicing the mushrooms. I used just the white and light green parts of the leeks. After cleaning, I cut them in half lengthwise and then chopped them into 1/4″ pieces.
Cutting my herbs is super easy with herb scissors. I don’t know what I ever did without them!
Mix the eggs with the coconut milk and add all those fresh herbs and seasonings. This is what gives our spinach frittata the amazing farm fresh flavor!
Heat the oil in an oven proof skillet and cook the mushrooms and leeks until they are tender.
In goes the garlic and spinach to let it wilt.
Pour over the egg mixture, making sure it incorporates well with all of the veggies. TIP: As the eggs start to set, use a spatula around the edge to hold the sides up and allow some of the egg mixture to pour under the veggies.
Keep tipping the pan until the top looks almost set but is still moist.
The pan goes into the preheated oven (or under the broiler) for about 3 minutes until the eggs have set and the top is lightly browned. My mouth is wateing….I can’t wait to dig into this!
Serve right away with some fresh fruit for a wonderfully tasty but light breakfast.
A frittata is a fast and inexpensive way to feed a crowd. It is basically an open-faced omelette and the options are endless for what you can put into the vegetable part of it. The best part about making it, is that it is ready in about 20 minutes!
Normally, a frittata has a lot of cheese and cream. I’ve used coconut milk as a substitute for the cream and the recipe has no cheese.
Instead it is LOADED with the fresh taste of vegetables and fresh herbs. I didn’t miss the cheese at all.
The spinach frittata has a lovely sweetness that really seems to shine. My husband and I loved the flavor.
One taste of this spinach frittata and you’ll be hooked on them for good. They are fast, easy to prepare and so darned good!
With my few substitutes, I have made this recipe so that it is low carb, Paleo, Gluten free, dairy free and Whole 30 compliant. If you wanted it to be a bit more hearty, you could add in some bacon and still have it fit all of these plans!
What are your favorite add ins for a frittata? Please share in the comments below.
- 1 1/2 tbsp extra virgin olive oil
- 2 medium leeks, (use the light green and white parts only) washed and sliced into 1/4" pieces
- 2 cups of plump white mushrooms, sliced
- 6 ounces of baby spinach
- 2 cloves of garlic, minced
- 6 eggs, lightly beaten
- 2 tbsp coconut milk
- 2 tsp fresh thyme
- 2 tsp fresh basil
- 2 tsp fresh oregano
- 1/4 tsp red pepper
- sea salt and cracked black pepper to taste
- Chives to garnish
- Trim the roots and wash the leeks. Cut them in half lengthwise and then into 1/4 inch pieces.
- Rinse well. drain and set aside.
- Preheat the oven to 500 º F.
- In a medium bowl, combine the eggs, coconut milk, fresh herbs, salt pepper and red pepper. Whisk well and set aside.
- Heat the olive oil in an oven proof skillet and cook the leeks and mushrooms until soft, about 5-8 minutes.
- Add the baby spinach and garlic and allow the spinach to wilt.
- Pour the egg mixture over the cooked vegetables and cook over medium heat.
- As the eggs start to set, use a spatula around the edges, lifting the egg mixture to allow it to flow under.
- Cook until the eggs are beginning to set. (the top will still be moist.)
- Move the pan to the oven and bake for 1-3 minutes until the top is set and starting to brown. (you can also put it under the broiler if you wish)
- Top with chopped chives and serve hot.
Serves 2-3 depending on how hungry you are.
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