Fall Mushroom Vegetable Frittata

Serves 4


  • 3 tbs. coconut oil
  • 1 cup sliced leeks, white and light green parts only
  • 2 cloves garlic, minced
  • 2 cups 1-inch sliced broccoli
  • 1/2 cup mushrooms
  • 8 large eggs
  • 2 tbs. coconut milk
  • 1 tsp. fresh basil or ½ tsp. dried basil
  • 1 tsp. fresh oregano or ½ tsp. dried
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • 2 cups arugula
  • 1 tbs. extra-virgin olive oil

Preheat broiler. Melt the coconut oil in an ovenproof 10-inch skillet over medium-high heat. Add the leeks, garlic, and broccoli. Cook for 3 minutes. Add the mushrooms and cook an additional 2 minutes. Meanwhile combine the eggs, coconut milk, basil, oregano, sea salt, and pepper in a large bowl; stir well with a wire whisk. Add the egg mixture to the skillet and fold gently to combine. Cook for 3 minutes or until almost set. Sprinkle the top with the remaining feta cheese. Do not stir. Broil until the frittata is puffed and the cheese begins to get soft, about 2 minutes. Cut into wedges and top with the arugula. Drizzle the olive oil over arugula and serve.

Recipe adapted from Brown, Gretchen F. “Fresh Vegetable Frittata.” Fast & Simple Gluten-free: 30 Minutes or Less to Fresh and Classic Favorites. Beverly, MA: Fair Winds, 2012. 31. Print.


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