Eating health isn’t always easy, and eating out often makes it even more difficult.  If you’re trying to cook more frequently and struggling with fast, efficient, and healthy meal prep, look no further than a frittata.

Frittatas are one of my favorite things to make.  This idiot-proof “omelet” makes for seamless meal-prep and serves as a blank canvas for any flavor combinations you want.  Frittatas can be made hours, even days, ahead of when you plan to eat it, and simply need to be reheated or brought to room temp. 

I like to make a giant frittata on Sundays, to carry me through a week’s worth of protein-packed breakfasts (or lunches, or dinners).  This mushroom and leek frittata came about as a “clean out the fridge” kitchen experiment.

I hate wasting groceries so when left only with a box of mushrooms and a couple leeks from a previous chicken dish, a frittata is a great mechanism to combine these leftovers. 

Clean out the fridge, pile on the veggies, and enjoy a healthy and flavorful dish.  Breakfast, brunch, lunch or better yet, breakfast for dinner- that's up to you!   

 

Mushroom and Leek Frittata

1 8oz box of cremini (baby bella) mushrooms, sliced thin

2 medium leeks chopped using only the white and pale green bottom half

1 clove garlic minced

2 tbsn olive oil

12 eggs

¼ cup almond milk

1 tspn thyme

2 tbsn chopped parsley

salt and pepper

  1. Preheat the oven to 350 degrees
  2. Heat the olive oil in a 10-inch oven-proof pan
  3. Add the leeks and stir often for 5 minutes, until leeks are getting slighter and slightly translucent
  4. Add the mushrooms and garlic and combine with the leeks.  Stir for another 5 minutes until mushrooms shrink in size slightly
  5. In a large bowl, combine eggs, almond milk, salt, pepper and parsley.  Whisk together
  6. Pour the egg mixture on top of the mushrooms and leeks.  Giggle the pan a little so everything is flat and settled on top.
  7. Cook on the stove top on medium high heat for 5 minutes, or until edges start to bubble and brown slightly
  8. Move the pan to the oven and finish in the oven for 5 minutes.
  9. When finished, the edges will be browned and naturally peeling away from the side of the pan.
  10. Let cool for 5 minutes
  11. Once cooled slightly, place a plate larger than the circumference of the pan on top to completely cover the pan
  12. Inver the pan, so the frittata will be on the plate, ready to serve!

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