Breakfast Week 1B: Grilled Leek and Gruyere Frittata

2018-12-15 15.21.38-1


2 leeks

olive oil for brushing

10 eggs

1/4 c. coconut milk

1/2 tsp salt

1/4 tsp ground pepper

Dash of cayenne

1 c. shredded Gruyere cheese

3 tbsp. butter

  • Preheat broiler. Trim dark and sprouted parts of the leek and slice lengthwise. Soak in water to clean out the grit. Dry off and place in a roasting pan. Brush with olive oil. Broil 8 minutes total, turning every 3 minutes. Cool on a cutting board and slice.
  • Preheat oven to 350 F. Whisk eggs, coconut milk, cayenne, salt, and pepper in a bowl. Stir in leeks and cheese.
  • Heat butter over medium-low heat in an oven safe skillet. Add egg mixture and cook for 3 minutes, occasionally lifting eggs up to allow to set. Bake 10-15 minutes, or until eggs are set. Cool and cut into 6 wedges. Serve with a side salad with oil and vinegar.

Nutrition: Makes 6 servings. 285 cal.; 22g fat; 6g carbs; 16g protein

Adapted from the original cookbook:

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