Paleo Leek Frittata
Elevate your breakfast game with this Paleo Leek Frittata—a wholesome and nutrient-packed dish that's as flavorful as it is simple to prepare. Featuring the delicate sweetness of sautéed leeks, the vibrant freshness of spinach, juicy cherry tomatoes, and a creamy blend of coconut milk and eggs, this recipe is entirely dairy-free and grain-free, making it perfect for anyone following a paleo lifestyle. With its quick 15-minute prep time and oven-baked finish, this frittata is ideal for busy mornings or weekend brunches. Garnished with fresh parsley for a final burst of flavor, this dish is not only healthy but visually stunning, offering an easy way to bring restaurant-worthy elegance to your table. Whether served warm or at room temperature, the Paleo Leek Frittata is a show-stopping centerpiece that delights with every bite.
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Recipe Information
Ingredients
- 2 medium leeks
- 2 tablespoons olive oil
- 8 large eggs
- 0.5 cup coconut milk
- 2 cups spinach
- 1 cup cherry tomatoes
- 2 cloves garlic
- 0.5 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Clean the leeks thoroughly by slicing them in half lengthwise and rinsing under running water to remove any dirt or sand. Slice them thinly.
Heat the olive oil in a large ovenproof skillet over medium heat.
Add the sliced leeks to the skillet and sauté for about 5 minutes until they become soft and fragrant.
Add the spinach to the skillet and cook for another 2 minutes, stirring occasionally, until the spinach has wilted.
Slice the cherry tomatoes in half and mince the garlic.
In a large bowl, whisk together the eggs, coconut milk, minced garlic, sea salt, and ground black pepper.
Pour the egg mixture over the sautéed leeks and spinach in the skillet.
Scatter the halved cherry tomatoes evenly over the top of the frittata.
Cook on the stovetop over medium heat for about 4 minutes, until the edges of the frittata start to set.
Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the center of the frittata is set and no longer jiggles.
Remove the frittata from the oven and let it cool for a few minutes.
Garnish with freshly chopped parsley before slicing and serving.
Enjoy your Paleo Leek Frittata warm or at room temperature.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 22.0 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 434 mg | 33% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
