Paleo Leek Frittata

Elevate your breakfast or brunch game with this Paleo Leek Frittata—a wholesome, low-carb dish bursting with fresh flavors and vibrant colors. This recipe combines tender, sautéed leeks, nutrient-packed spinach, juicy cherry tomatoes, and a hint of garlic with a creamy egg and coconut milk base to create a perfectly fluffy, oven-baked frittata. Free of dairy and gluten, this dish is ideal for those following a paleo diet or seeking a healthier, protein-rich meal option. With just 15 minutes of prep time and straightforward instructions, this frittata comes together effortlessly in one skillet, making cleanup a breeze. Garnished with fresh parsley for a bright, herby finish, it’s an elegant yet approachable dish that’s perfect served warm or at room temperature. Whether you're hosting a brunch or meal prepping for the week, this Paleo Leek Frittata is sure to delight!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Clean the leeks thoroughly by slicing them in half lengthwise and rinsing under running water to remove any dirt or sand. Slice them thinly.

Step 3

Heat the olive oil in a large ovenproof skillet over medium heat.

Step 4

Add the sliced leeks to the skillet and sauté for about 5 minutes until they become soft and fragrant.

Step 5

Add the spinach to the skillet and cook for another 2 minutes, stirring occasionally, until the spinach has wilted.

Step 6

Slice the cherry tomatoes in half and mince the garlic.

Step 7

In a large bowl, whisk together the eggs, coconut milk, minced garlic, sea salt, and ground black pepper.

Step 8

Pour the egg mixture over the sautéed leeks and spinach in the skillet.

Step 9

Scatter the halved cherry tomatoes evenly over the top of the frittata.

Step 10

Cook on the stovetop over medium heat for about 4 minutes, until the edges of the frittata start to set.

Step 11

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.

Step 12

Remove the frittata from the oven and let it cool for a few minutes.

Step 13

Garnish with freshly chopped parsley before slicing and serving.

Step 14

Enjoy your Paleo Leek Frittata warm or at room temperature.

Nutrition Facts

Serving size	(964.2g)

Amount per serving	% Daily Value*
Calories	1047.6

Total Fat 67.7g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1488mg	0%
Sodium 1861.3mg	0%
Total Carbohydrate 51.7g	0%
Dietary Fiber 6.9g	0%
Total Sugars 22.0g
Protein 56.6g	0%

Vitamin D 328IU	0%
Calcium 433.6mg	0%
Iron 13.9mg	0%
Potassium 1810.4mg	0%

*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.

Source of Calories

Fat: 58.4%

Protein: 21.7%

Carbs: 19.8%