Leek and Mushroom Skillet Frittata
Don't you love food that sounds fancy but takes absolutely no special skills to create? I do. I mean think about the name "frittata." Doesn't it sound French and lovely and complicated? Like, "I made you a frittata for breakfast" and your whole family ooh's and ahh's. Well, you don't have to work that hard to impress them, because the frittata is basically my throw-all-your-wilty-veggies-in, can be made ahead, easy breakfast, lunch or dinner.
Oh, and if I had a large cast iron skillet, I would make this in it, but alas, it's still on my wish list.
- 1 tablespoon coconut oil
- 1 leek, sliced
- 1 (8 ounce) package brown button mushrooms
- 1 small yellow onion, diced
- 7 eggs
- salt and pepper to taste
- 1 tablespoon water
- 1/2 cup shredded mozzarella cheese (optional)
Notes: If you want to bulk out the meal a bit more, just use all 12 eggs in a carton. The ratio to vegetables will still work well. If you do add more eggs, the cooking time will increase. It should be done within 30 minutes, but check to make sure it's not over cooking by sticking a fork in the middle. If it's wet, cook more, if it comes out with egg crumbles, you're done!
Heat coconut oil in a large (oven safe) frying pan over medium heat. Slice leek all the way up until the dark green leaves. Crumble the leek slices between your fingers so the rings fall apart into the pan. Hull (take out the stems) and quarter your mushrooms and throw them into the pan. Dice up your onion and add it in as well.
Preheat oven to 450 degrees f.
In a medium bowl, crack open eggs and whisk until completely yellow. Add salt, pepper and water and whisk again to combine.
Once the vegetables are tender, turn the heat off. Pour eggs over the vegetables and sprinkle shredded cheese on top. Bake for 20 minutes, until the center is firm.