- 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.