Mushroom, Leek, and Spinach Frittata

Mushroom, Leek, and Spinach Frittata

Mushroom, Leek, and Spinach Frittata

Here are our top 5 reasons that we think this vegetarian frittata makes for an amazing breakfast! They are so tasty and have some huge nutritional benefits:

1. Nutrient-rich ingredients: A vegetarian frittata with mushrooms, leeks, and spinach is packed with essential nutrients like vitamins, minerals, and antioxidants. Spinach provides iron and calcium, mushrooms offer a dose of B-vitamins and potassium, while leeks contribute vitamins A and K.

2. Quick preparation: Frittatas are incredibly quick to prepare, making them perfect for busy mornings. With minimal chopping and prep work required for mushrooms, leeks, and spinach, you can have a wholesome breakfast ready in no time. 

3. Versatility: This vegetarian frittata recipe is highly versatile, allowing you to customize it based on your preferences and whatever ingredients you have on hand. You can add in other vegetables, herbs, or cheeses to tailor it to your taste. Plus, it's a great way to use up any leftover vegetables in your fridge, reducing food waste.

4. Protein-packed: Eggs are a fantastic source of high-quality protein, making this vegetarian frittata a satisfying and filling breakfast option. Protein helps keep you full and energized throughout the morning, preventing mid-morning hunger pangs and cravings.

5. Balanced and low-calorie: A vegetarian frittata with mushrooms, leeks, and spinach strikes a perfect balance of carbohydrates, protein, and healthy fats, making it a well-rounded breakfast option. Plus, this recipe is low carb, Paleo, Gluten free, dairy free and Whole 30 compliant.  

Prep: 10 minutes | Cook: 10 minutes | 2-3 servings


6 large eggs, lightly beaten

2 medium leeks (white and large green parts only, cut in half lengthwise, thinly sliced)

1 bag (5-6 ounces) baby spinach, roughly chopped

1 ½ cups sliced mushrooms (I use white mushrooms and baby bella)                       

½ medium onion, chopped                                                                                           

2 cloves garlic,minced

2 tablespoons olive oil                                                                                                 

2 tablespoons full-fat coconut milk                                                                               

1 tablespoons chopped fresh thyme (or 1 teaspoon dried thyme)

½ teaspoon salt                                                                                                             

¼ teaspoon black pepper                                                                                             

Chopped chives to garnish


    1. Preheat the oven to 500ºF (260ºC). In a bowl, whisk together the eggs, salt, pepper, dried Italian seasoning and coconut milk. Set aside.

    2. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and leeks, sauté 3 minutes, until softened. Add mushrooms and sauté 5 to 6 minutes until softened.

    3. Stir in garlic, thyme, spinach, 1/4 tsp salt, and pepper, and let the spinach wilt. Pour the egg mixture over the cooked vegetables and cook over medium heat. As the egg mixture sets, run a spatula around the edges, lifting the egg mixture to allow it to flow under. Cook until the eggs are beginning to set.

    4. Transfer the pan to the oven and bake for 1-3 minutes until the top is set and starting to brown. Top with chopped chives. Cut into wedges and serve hot, directly out of the pan. Slice and enjoy!

    Hints & Tips

    Leftovers - Refrigerate in an airtight container for up to three days.

    More Flavour - Add red pepper flakes and/or green onions.
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