Everyone I know has been going on and on about the Whole 30 Diet. It’s a pretty simple concept: avoid sugar, grains, alcohols, legumes, soy and dairy to get on track for a healthier lifestyle.
My mom came to visit me for Mother’s Day (hi, mom!) and left me with her Whole 30 Cookbook to get some inspiration from. And I’m fully intending on reading and eating my way through the book over the coming weeks!
While my mom visited, I made my own twist on the cookbook’s spinach frittata by adding leek and garlic to really pump up the flavor.
Spinach & Leek Frittata | Whole 30 Recipes
- Melt the ghee in a large skillet over medium high heat. Chop the top half (the green leaves) of the leek. Add them to the skillet and saute until bright green.
- Add the spinach to the skillet and saute until wilted completely, about five minutes. Stir in the minced garlic until fragrant, then remove from the heat.
- Use tongs to transfer the spinach to a ceramic baking dish. Spread the spinach across the bottom in an even layer. In a small bowl, whisk the six eggs, season with salt and pepper, then pour them over the spinach.
- Place slices of tomato and the sliced bottom half (the white stalk) of the leek on top of the eggs. Broil on low for 15-20 minutes, until the eggs have puffed up and are cooked through. The top should be just browning. Rest for five minutes, cut into squares and serve alongside bacon and fruit fruit. Enjoy!