If you follow me on Instagram, you know that I’m a huge fan of frittatas (a.k.a egg bakes, crust-less quiches, breakfast casseroles) because they are easy to make, are really versatile and are the perfect way to feed a crowd or food prep breakfast for the week. A slice of frittata, a side of veggies and a healthy fat make for a perfect Whole30 pack-and-go breakfast that can be eaten hot or cold.
This pretty Potato, Ham and Leek Frittata is one of my favorites…and it comes together in just 15 minutes.
Ingredient List:
- 2 medium leeks, white parts only, thinly sliced
- 1 medium baking potato, shredded (I recommend using cheese cloth to squeeze out extra liquid)
- 1 1/2 cups sugar-free ham, diced
- 8 eggs, scrambled
- 1/2 cup coconut milk
- 1 Tsp Italian Seasoning
- Salt, pepper, red pepper flakes to taste
Cut the bottom off of the leaks, and then slice the white parts only (be sure to wash the sliced leeks thoroughly as there is usually a lot of dirt in-between the rings). Shred the potato using a hand shredder (you can leave the skin on). Then place the shredded potato into some cheesecloth, or a clean linen towel, to squeeze out as much liquid as possible. Then dice the ham into bite sided pieces.
In a mixing bowl whisk together the eggs, coconut milk, Italian seasoning, salt, pepper and red pepper flakes.
Line an 8” x 8” baking pan with parchment paper. Then place the leeks, shredded potato and ham into the bottom of the baking pan. Next pour the egg mixture into the pan. Bake at 350 F for 30 – 40 minutes (or until the eggs set). Allow the frittata to cool slightly before cutting/serving.
Enjoy!!!!!
- 2 medium leeks, white parts only, thinly sliced and washed thoroughly
- 1 medium baking potato, shredded (use cheese cloth to squeeze out any extra liquid)
- 1½ cups sugar-free ham, diced
- 8 eggs, scrambled
- ½ cup coconut milk
- 1 Tsp Italian Seasoning
- Salt, pepper, red pepper flakes to taste
- Pre-heat the oven to 350F
- In a mixing bowl whisk together the eggs, coconut milk, Italian seasoning, salt, pepper and red pepper flakes.
- Line an 8” x 8” baking pan with parchment paper.
- Place the leeks, shredded potato and ham into the bottom of the baking pan.
- Pour the egg mixture into the pan.
- Bake at 350 F for 30 - 40 minutes (or until the eggs set).
- Allow the fritatta to cool slightly before cutting/serving.
