Cancel those Mother’s Day brunch reservations and pull up a chair for mom at your table. This weekend is all about celebrating the mom’s in our life so why not treat them to a homemade breakfast meal. This leek and spinach frittata will satisfy everyone and show mom you truly care.
Leek and Spinach Frittata
Preheat the oven to 350 degrees and grease a pie pan (or line with parchment paper
Heat a large pan over medium-high heat and add the avocado oil.
Once the oil is hot, add the diced fingerling potatoes to the pan and saute for 5 minute until the potatoes are soft.
Add the diced leeks to the pan and continue to saute for 8 minutes until the leeks have softened.
Finally, add the baby spinach to the pan and cook for about 2 minutes until the spinach begins to wilt
Remove the pan from the heat and set aside.
In a large bowl whisk the eggs. Add the almond milk and continue to whisk.
Add the spices and whisk to combine everything.
To the bowl, add the sauteed potatoes, leeks and spinach.
Pour the egg and vegetable mixture into the greased pie pan.
Place in the oven and bake for 45 minutes.
Remove form the oven and let cool before slicing!
This post was created by Leslie with Balanced Life Leslie! I'm Leslie - a Certified Health Coach after receiving training from the Institute for Integrative Nutrition. I am also certified Reiki II and hold a BA and MSPC degrees from Clark University. I believe that living a balanced life is not just focused on the foods you eat, but also on the relationships you have, your career choices and physical activity. You can find me most mornings before the sun rises at working out, at home cooking with my husband, Ryan, at the dog park with our rescue dog, Sadie, or starting the day with a green smoothie in one hand and dark chocolate in the other.