Paleo Leek and Mushroom Frittata

Paleo Leek and Mushroom Frittata
Paleo Leek and Mushroom Frittata


2 T olive oil
2 leeks, cleaned and sliced ¼” thick
½ t salt
½ t pepper
8 oz white mushrooms, sliced
8 eggs


1. Heat oven to 400°. In an oven-safe pan, heat the olive oil over medium heat. Add the leeks and the salt and pepper and cover. Cook, stirring occasionally for 5 minutes.

2. Increase heat to medium-high. Add the mushrooms and cook until golden, stirring occasionally, about 5 minutes.

3. In a large bowl, beat the eggs; pour into the pan; stir. Place the pan in the oven and bake for 16-18 minutes, or until a knife inserted in the center comes out clean.


NUTRITION INFO:

Calories 217
Total Fat 17 g
Cholesterol 370 mg
Sodium 436 mg
Carbohydrate 4 g
Dietary Fiber 1 g
Protein 13 g


Paleo Leek and Mushroom Frittata

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