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Paleo Mushroom Leek Frittata


  • 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.