Leeks and Arugula Frittata

Serves 4


  • 1/2 tbsp. coconut oil
  • 1 leek, halved and finely sliced (white and light green parts only)
  • 2 cloves garlic, minced
  • 3 cups arugula
  • 10 cherry tomatoes, halved
  • 4 free-range & organic eggs
  • 1 – 2 tbsp. coconut milk
  • 1 tbsp fresh basil, chopped
  • Sea salt and black pepper to taste


  • 1 fresh basil leaf
  • Alfalfa sprouts

Heat oven to 350 degrees F. Prepare an 8X11 baking dish by slightly greasing it with coconut oil.  Heat coconut oil in a large skillet over medium heat.  When ready, add your prepared leeks and garlic.  Sauté approximately 3 minutes until soft.  Add arugula and stir until greens are just wilted. Place this mixture into the baking dish and evenly distribute the ingredients across the bottom.  Add the tomatoes with the cut side facing up. In a bowl, whisk eggs, salt, pepper, basil and coconut milk.  Pour egg mixture into the baking dish and place in oven for 30-35 minutes or until cooked throughout.


Recipe adapted from: http://www.yogaunique.com/keris-blog/arugula-leek-and-tomato-frittata




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