Easy Leek & Mushroom Frittata Recipe
This Frittata Recipe is one of the easiest breakfasts for hosting, but also a delicious meal prep for when you’re trying to hit those 30 grams of protein goal first thing in the morning!
PREP:
15
MINS
HOURS
COOK:
30
MINS
HOURS
TOTAL:
45
Ingredients
Servings: 8
- 10 large Eggs
- ½ tsp. EACH: Salt, Black Pepper, & Paprika
- 1 can Wild Planet Foods Wild Albacore Tuna, drained
- 1 cup Mushrooms, sliced
- 1 Leek, thinly sliced
- 1 cup Baby Spinach, lightly chopped
- 2 tbsp. Unsalted Butter, or olive oil
- 4-6 oz. Goat Cheese, crumbled
- Parmesan Cheese, grated, for garnishing
Instructions
- Preheat oven to 375F. Butter an8-9” pie baking dish.
- In a large bowl, whisk the eggs, salt, black pepper, and paprika until smooth. Set aside. (Optional: Mix in 2-3tbsp. heavy cream for a creamier frittata.)
- In a large skillet over medium high heat, add the butter.
- Add the chopped leeks and mushrooms to sauté until tender and browned, about 6-8 minutes. Add the spinach and drained tuna to cook until spinach is wilted, about 1-2 minutes.
- Add the sautéed veggies to the egg mixture. Mix to combine, then pour into the prepared baking dish.
- Top with the crumbled goat cheese and a generous amount of freshly grated parmesan cheese.
- Bake for 20-30 minutes, until center is set and slightly golden brown.
- Enjoy warm with fresh chives and more freshly grated parmesan!
Like the recipe? Leave a comment!