Doin' Some Cookin'... Leek, Broccoli and Mushroom Frittata

Frittatas are an eggcellent way to make breakfast for your family, especially on the weekends when you need to use up any leftover proteins and veggies on the verge of their expiration dates. A frittata is basically a crust less quiche so for anyone following a low-carb lifestyle this breakfast is for you.

Breakfast is on the table in under 30 minutes including prep time and the leftovers store well in the fridge for a grab and go option for work mornings. Makes for a light and healthy meal when paired with a side of fruit.

Leek, Broccoli and Mushroom Frittata

Adapted From: MyFitnessPal

Makes 4 Servings

Stars of the Show:

• 1 cup leeks, thinly sliced
• 2 cups broccoli, bite size pieces
• 1 cup mushrooms, diced
• 8 cups eggs
• 1/2 cup low fat milk
• 2 tsp dried parsley
• 1 tsp dried rosemary
• 1/4 tsp turmeric
• 1/8 tsp black pepper
• 1 tbsp olive oil

And Action:

Preheat oven to 400 degrees. Place an oven proof skillet on the stove and heat the olive oil over medium heat. Saute the leeks, broccoli, and mushrooms, until the broccoli becomes bright green and leeks and mushrooms soften. 

In a small bowl, whisk together the eggs, milk, herbs, and black pepper. Pour the egg mixture over the the veggies and let the skillet sit over medium heat for 3 minutes.

Transfer the skillet to the oven and bake for 10 minutes. The middle should be set, but if not, bake a couple more minutes. If you want the top to be slightly golden brown then broil for 1-2 minutes. Remove from the oven and allow to cool for 5 minutes before slicing and serving. Enjoy!