Frittatas, or egg bakes, are a delicious and versatile meal. “For a great start to the day, pair this dish with a side of fresh fruit,” says Attune Health nutritionist and research associate Natalie Fortune. “But if you’re looking for an easy lunch or dinner, it also goes great with a green salad and a bright vinaigrette.”

Also feel free to experiment with dish – add your favorite combination of vegetables, proteins, and/or herbs and spices. To make the recipe even quicker, use some leftover roasted vegetables or meal prepped protein!

Vegetable Frittata

Ingredients:

• 2 Teaspoons of Avocado Oil, Divided
• 6-8 Oz of Button Mushrooms, Sliced
• 3 Small Leeks
  • Cut lengthwise and then slice.
  • NOTE: Make sure to remove all the sand – leeks can be carrying a lot of dirt.
• 2 Teaspoons of Dried Rosemary
• 10 Large Eggs
• Sea Salt and Pepper to taste

When your frittata looks like this, it is ready to be taken out of the oven!

1. Preheat the oven to 375 degrees.
2. In a skillet over medium heat, heat 1 teaspoon of avocado oil. Add the sliced mushrooms. Wait a minute or two and then give them a stir – you want to give them a chance to brown.
3. When the mushrooms have browned on both sides, add the leeks and continue to cook until the leeks begin to soften.
4. Season with salt and pepper and add in the rosemary. Turn off the heat and allow to cool.
5. While the vegetables are cooling in a large bowl, crack the eggs and then whisk until you have a homogenous mixture.
6. Take a 9-inch pie dish (any shape will work this is just what I used) and add the remaining teaspoon of avocado oil. Spread the oil evenly over the pan including the sides to keep the eggs from sticking.
7. Mix in the vegetables with the eggs, then poor into a pie plate.
8. Place the pie plate on a baking sheet, and then put into the oven.
9. Bake for about 30-40 minutes or until the eggs have set in the middle. You should be able to put a knife in the middle and have it come out clean.
10. Enjoy!