Paleo Mushroom Leek Frittata
Prep Time10 minutes mins
Cook Time45 minutes mins
Servings: 4 servings
Calories: 262kcal
- 12 oz mushrooms sliced
- 4-5 leeks sliced and rinsed (about 2 cups)
- coconut oil for sautéing
- 12 large eggs
- salt to taste
Preheat the oven to 350° and line a 9x9 pan or deep dish pie pan with parchment paper.
Cook the leeks and mushrooms in coconut oil over medium heat until softened and tender. About 8 minutes. Add salt to taste.
While leeks and mushrooms are cooking, crack eggs into a large bowl and scramble them.
Pour mushroom mixture into pan and pour scrambled eggs on top.
Bake for 40-45 minutes or until the center no longer jiggles when gently shaken.
Store leftovers in fridge.
Calories: 262kcal | Carbohydrates: 16g | Protein: 21g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 209mg | Potassium: 613mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2196IU | Vitamin C: 12mg | Calcium: 129mg | Iron: 5mg