I make this meal quite often for breakfast or as an after CrossFit “power” meal. This serves one and it is sooooo delicious! I also like that it gives me the opportunity to use leeks because they are a favorite of mine and since potatoes (their favorite playmate) and I are not on such good terms these days, I don’t cook with leeks so much anymore. I also love mushrooms and usually go for baby bellas with this recipe but went with plain white buttons on this day. Often times I will chop enough of the veggies and ham to make two frittatas and then store the unused half in the fridge for a super quickie meal the next day.
Nourishing Mushroom Leek Frittata
1/2 cup chopped leeks (light and white parts only). Use the dark parts for this soup!
1/2 cup chopped mushrooms
1/4 cup chopped, precooked ham
3 pastured eggs
2 Tablespoons shredded Parmesan cheese
Salt and Pepper
Preheat oven to 325 degrees. Saute leeks, mushrooms, and ham on a cast iron skillet until the veggies are soft. Sprinkle with salt and pepper while cooking them. Beat the eggs together with the Parmesan cheese and pour over the cooked veggies and ham. Tilt the skillet so that the egg coats the pan evenly and then put it in the oven for 5 minutes. Remove and eat!