Spinach & Leek Frittata | Whole 30 Recipes
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What’s Up, Hungry People
Everyone I know has been buzzing about the Whole 30 Diet lately. It boils down to a straightforward philosophy: steer clear of sugar, grains, alcohol, legumes, soy, and dairy to pave the way for a healthier you. It sounds like a challenge, but honestly, it’s a refreshing way to look at what we put on our plates.
My mom swung by for a Mother’s Day visit (shoutout to my mom!) and left behind her copy of the Whole 30 Cookbook (affiliate link). She knows me too well. The plan? To dive nose-first into this treasure trove of recipes and eat my way to enlightenment—or at least, a healthier version of myself in the weeks ahead.
During her stay, I decided to put my spin on the classic spinach frittata from the cookbook. I thought, why not kick it up a notch? So, I threw in some leek and garlic to amplify the flavor. Let me tell you, it was a hit!
Here’s What You Need
- Spinach: Adds a mild, earthy flavor and packs the dish with vitamins and minerals.
- Eggs: The base of the frittata, providing structure, richness, and protein.
- Tomato: Gives a juicy, fresh contrast to the eggs and spinach.
- Leek: Offers a subtle, sweet onion-like flavor that enhances the overall taste.
- Ghee: Used for sautéing, adds a nutty flavor and is tolerant of high heat.
- Garlic: Brings a punch of flavor, making the dish more aromatic and savory.
- Parsley: Adds a fresh, slightly peppery taste and garnishes the dish beautifully.
- Salt: Enhances the flavors of the other ingredients.
- Pepper: Adds a slight heat and depth of flavor.
Let’s Cook!
First things first, let’s melt that ghee in a large skillet over medium-high heat. Now, chop up your leek – yes, both the white and green parts because we don’t waste good flavors around here. Toss them into the skillet and give them a good stir until they start to soften and turn a vibrant green. It’s like watching your garden come to life in a pan.
Wilt the Spinach
Next up, add your fresh spinach to the party. Keep stirring until it’s completely wilted down, which should take about five minutes. Trust me, it might look like a lot at first, but spinach has a way of shrinking down to just the right amount. Then, it’s time for the garlic. Stir it in until you catch that fantastic aroma – it means you’re doing everything right.
Egg Mixture Time
Grab a small bowl and whisk those eggs up. Don’t be shy; really get in there until it’s all nicely mixed. Season with a bit of salt and pepper for that extra flavor kick. Now, pour this eggy mixture over the spinach and leek in your ceramic baking dish. It’s starting to look like a frittata now, isn’t it?
The Finishing Touches
Here’s where it gets pretty. Take your sliced tomato and the rest of your leek (yes, there’s more!) and arrange them on top of the eggs. This isn’t just for taste – it’s going to make your dish look as good as it tastes.
Broil to Perfection
Now, we’re going to broil our creation on low for 15-20 minutes. Keep an eye on it! You’re looking for the eggs to puff up and get just a tad brown on top without overcooking. Give it a few minutes to rest once out of the oven; it makes it easier to cut and lets all those flavors meld together.
So, there you have it, Hungry People – our journey through the making of a spinach and leek frittata that sticks to the Whole 30 rules without skimping on flavor. This dish is proof that with a bit of creativity and some fresh ingredients, you can whip up something that’s both healthy and satisfying. Whether you’re a Whole 30 veteran or just looking to mix up your meal routine with something new, this recipe is a solid choice. Enjoy!
Spinach & Leek Frittata
Ingredients
- 6 cups fresh spinach
- 6 eggs whisked
- 1 tomato sliced
- 1 cup leek chopped
- 1 tablespoon ghee
- 2 tablespoon garlic minced
- 2 tablespoons parsley
- salt & pepper to taste
Instructions
- Melt the ghee in a large skillet over medium-high heat. Add the chopped leek (including both the green leaves and the white stalk) to the skillet and sauté until the leeks are soft and bright green.
- Add the spinach to the skillet and sauté until completely wilted, about five minutes. Stir in the minced garlic and continue to sauté until fragrant, then remove from the heat.
- Use tongs to transfer the spinach and leek mixture to a ceramic baking dish. Spread the mixture across the bottom in an even layer.
- In a small bowl, whisk the six eggs and season with salt and pepper. Pour the whisked eggs over the spinach and leek layer in the baking dish.
- Arrange slices of tomato on top of the eggs. Distribute the parsley evenly over the top.
- Broil on low for 15-20 minutes, until the eggs have puffed up and are cooked through, with the top just starting to brown. Allow resting for five minutes.
- Cut into squares and serve. Enjoy!
