Spinach & Leek Frittata
A hearty and flavorful spinach and leek frittata that's perfect for anyone on 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. 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!
Video
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