Paleo Mushroom Leek Frittata

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 4 Leeks, sliced and rinsed (about 2 cups
  • 12 oz Mushrooms

• Refrigerated

  • 12 Eggs, large

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Coconut oil

Found on jaysbakingmecrazy.com

Ingredients

• 12 oz mushrooms, sliced
• 4-5 leeks, sliced and rinsed (about 2 cups)
• coconut oil for sautéing
• 12 large eggs
• salt to taste

Directions

• Preheat the oven to 350° and line a 9x9 pan or deep dish pie pan with parchment paper.
• Cook the leeks and mushrooms in coconut oil over medium heat until softened and tender. About 8 minutes. Add salt to taste.
• While leeks and mushrooms are cooking, crack eggs into a large bowl and scramble them.
• Pour mushroom mixture into pan and pour scrambled eggs on top.
• Bake for 40-45 minutes or until the center no longer jiggles when gently shaken.
• Store leftovers in fridge.