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Leek, Broccoli and Mushroom Frittata
Ingredients
1 cup Leeks, sliced into rounds about 1/2 cm thick
2 cups Broccoli, chopped into small florets
1 cup Mushrooms, sliced
8 Eggs (if you want to use all egg whites, substitute 1 1/3 cups)
½ cup unsweetened Almond Milk (or desired alternative)
2 tbsp Parsley, freshly chopped
1 tsp dried Rosemary, crumbled
¼ tsp Turmeric
1/8 tsp Black Pepper
Directions
Preheat oven to 400F. Place a cast iron (or other oven-proof skillet) on the stove and mist with oil. Sautee the leeks, broccoli and mushrooms until the broccoli becomes bright green and mushrooms soften.
In a small bowl, whisk together the eggs, almond milk, herbs, and black pepper. Pour the egg mixture over the veggies and let the skillet sit over medium heat for 3 minutes.
Transfer the skillet to the oven and bake for 10 minutes. The middle should be set, but if not, continue baking a few minutes more. If you would like the top to be slightly golden, switch the oven to broil for 1-2 minutes. Allow the pan to cool for 5 mins, then slice the frittata and serve
Nutrition Information
Serves: 4 | Serving Size: 1/4 of frittata
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