Whole30 Leek Frittata
Start your day with this flavorful and nutritious Whole30 Leek Frittata, a perfect blend of fresh, wholesome ingredients designed to fuel your mornings or elevate any mealtime. Packed with tender leeks, vibrant red bell pepper, nutrient-rich spinach, and a hint of garlic, this oven-baked frittata is not only brimming with flavor but also 100% Whole30-compliant, dairy-free, and gluten-free. Simple to prepare in just 15 minutes of prep time, it features a light, fluffy texture with beautifully caramelized veggies, all brought together in an oven-safe skillet. Garnished with fresh parsley for a pop of color and added freshness, this dish serves as an ideal meal prep solution, an elevated brunch centerpiece, or a quick yet satisfying weeknight dinner. Whether you're following the Whole30 program or simply craving something nutrient-packed and delicious, this leek frittata is a versatile, crowd-pleasing option you’ll come back to again and again.
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Recipe Information
Ingredients
- 8 large eggs
- 2 medium leeks
- 2 tablespoons olive oil
- 2 cups fresh spinach
- 1 medium red bell pepper
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large bowl and beat them until smooth. Add the salt and freshly ground black pepper, then set aside.
Prepare the leeks by slicing off the dark green leaves, leaving the tender white and light green part. Slice them in half lengthwise, rinse under cold water to remove any dirt, then slice thinly.
Mince the garlic cloves. Dice the red bell pepper into small pieces.
Heat olive oil in an oven-safe, non-stick skillet over medium heat.
Add the sliced leeks and cook, stirring frequently, until they become soft, about 3-4 minutes.
Add the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until the peppers start to soften.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Pour the beaten eggs into the skillet, ensuring the vegetables are evenly distributed.
Allow the mixture to cook on the stovetop for 2-3 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the center is set.
Carefully remove the skillet from the oven (use oven mitts as the handle will be hot) and let it cool for a few minutes.
Garnish with freshly chopped parsley before slicing and serving the frittata.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 3024 mg | 131% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.6 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 438 mg | 34% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1309 mg | 28% | |
*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.
