Spinach & Leek Frittata | Whole 30 Recipes
A simple and healthy frittata that follows the basic guidelines of the Whole 30 diet!
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. 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!
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