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!
- 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!
- Preheat the oven to 375 degrees.
- 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.
- When the mushrooms have browned on both sides, add the leeks and continue to cook until the leeks begin to soften.
- Season with salt and pepper and add in the rosemary. Turn off the heat and allow to cool.
- While the vegetables are cooling in a large bowl, crack the eggs and then whisk until you have a homogenous mixture.
- 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.
- Mix in the vegetables with the eggs, then poor into a pie plate.
- Place the pie plate on a baking sheet, and then put into the oven.
- 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.