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.