Spinach Frittata with Mushrooms and Leeks

Ingredients

• Olive oil

  1 ½ tbsp or 20g

• Leeks

  raw

  2 leek or 178g

• White mushrooms

  raw

  2 cup, pieces or slices or 140g

• Spinach

  raw

  6 cup or 180g

• Garlic

  raw

  2 cloves, minced or 6g

• Egg

  whole

  6 large or 300g

• Coconut milk

  canned

  2 tbsp or 30g

• Thyme

  1 tbsp or 2g

• Oregano

  Freshdirect

  1 tablespoon or 6g

• Basil

  1 tbsp, chopped or 3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Chives

  raw

  2 tbsp chopped or 6g

Directions

1. Preheat the oven to 500°F.
2. Trim the roots and wash the leeks. Cut them in half lengthwise, then into 1/4 inch pieces. Rinse well, drain, and set aside.
3. In a medium bowl, lightly beat the eggs. Add coconut milk, fresh herbs, salt, pepper, and red pepper flakes. Whisk well and set aside.
4. Heat olive oil in an ovenproof skillet. Cook leeks and mushrooms until soft, about 5-8 minutes. Add spinach and garlic, allowing the spinach to wilt.
5. 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 underneath. Cook until the eggs are beginning to set, with the top still moist.
6. Move the pan to the oven and bake for 1-3 minutes until the top is set and starting to brown. You can also use the broiler if desired.
7. Top with chopped chives and serve hot.