Spinach Frittata with Mushrooms and Leeks

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Spinach

  Raw

  6 cup or 180g

• Garlic

  Raw

  2 cloves, minced or 6g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  2 tbsp or 30g

• Thyme

  Fresh

  1 tbsp or 2g

• Oregano

  Freshdirect

  1 tablespoon or 6g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  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.

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