One of my favourite breakfast foods is a good frittata. It’s kind of like a healthy egg cake, if you know what I mean? Less decadent than its cousin the quiche, but beautifully light, full of nutritional goodness and damn delicious.
This particular frittata includes creamy leeks, peppery arugula and a splash of fresh herbs. While it’s super yummy hot out of the oven, I personally love this dish the next day for lunch, served cold and topped with fresh homemade salsa.
It’s worth mentioning, if there was ever a time to use fresh organic eggs, this is it. Being the main ingredient in any frittata, the quality of your eggs will be the difference between a good frittata and truly GREAT frittata. I also highly recommend using fresh herbs as they really brighten up the flavours of this dish.
Like most whole food dishes, this frittata boasts some great health benefits. Protein provided by high-quality organic eggs will help you feel full and fueled well into the day. You’ll also get a good dose of sulfur-containing allicin via leeks and garlic, helping to keep your immune system running strong. And let’s not forget about vitamins A, K, C, folate, and calcium provided by the arugula, mmm peppery and nutritious.
But enough chatter, let’s get down to business!
Herbed Arugula and Leek Frittata
Serves 2-4 people
1 Leek, white part only, sliced thin
3 Handfuls of arugula
3 Tbsp. fresh herbs of your choice (I used 1 tbsp. thyme, 1 tbsp. oregano & 1 tbsp. basil)
2 Cloves of garlic, minced
1 ½ Tbsp. extra virgin olive oil
6 Large eggs
1/4 Cup almond milk or non-dairy milk
½ Cup feta cheese (optional)
Sea salt and pepper to taste
Olive oil, to prep your pan before baking
Preheat your oven to 375.
Using an 8-inch pan or cast iron skillet heat the olive oil over medium heat.
Slice your leek in half lengthwise, wash and finely slice into little half moons. Mince your garlic and finely chop the fresh herbs, set herbs aside for later.
Add the leeks to an oven safe pan and sauté until almost cooked through, then add the garlic and sauté for a few more minutes until the leeks are translucent and the garlic is aromatic. Transfer to a small bowl and set aside to slightly cool.
Add a bit more olive oil to your pan and swirl it around to make sure it coats the bottom and sides.
In a medium bowl whisk eggs and milk until frothy. Add 3 handfuls of arugula, herbs, cooled leeks and garlic, sea salt and pepper to the bowl (if using feta add it now). Stir until incorporated.
Pour the egg mixture back into the oiled pan and cook over medium heat until the sides of the frittata start to solidify, about 5 to 8 minutes. Place the whole pan in the oven for 15 – 20 minutes, baking until the centre is set/firm and no longer jiggles when you give it a gentle shake. Remove from oven and let cool for 5 minutes before slicing into wedges.
Refrigerate leftovers for up to 2 days. This frittata tastes great cold the next day.