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Mushroom, Leek & Fontina Frittata


You wouldn't believe how incredibly easy it is to make this beautiful frittata. It takes no time to saute the veggies to golden brown, really allowing the flavors to develop, before you whip up some eggs, mix it all together and pop it in the oven. Just like that. 


Living with meat lovers, this is a great way to create a bold and robust flavor so you won't hear, "So..where's the meat in this?" I love playing that little trick! 


Mushrooms are basically a 'free-food' in my book. Being very low in calories, they can be added to virtually any savory dish to 'beef' it up! The texture and mild taste complement bold flavors well and these nutrient-packed nuggets offer a slew of health benefits. Selenium, potassium, riboflavin, niacin, vitamin D and much more.




Leeks are full of vitamin K, B6, folate, vitamin A, vitamin C, iron and magnesium. These are a great way to increase iron and also provide an additional source of folate while pregnant. They are strong anti-oxidant and anti-inflammatory vegetables and are really making their claim to fame lately! Although many people are unsure of how to prepare these, they can be sliced thinly and sauteed similiarly to their cousins, onions and garlic, to release all of these wonderful health properties. 


I decided to mix it up a bit with greek yogurt for a protein boost. I also used coconut oil to get some MCTs (medium chain triglycerides) - great healing properties- and to switch from my typical olive oil. As always, I stuck with pasture-raised organic eggs and used the whole thing - yolk and all. Eating yolks provides your body an assistant to really grab and absorb all of the wonderful fat-soluble vitamins from produce. It's a perfect pair!


Needless to say, it was delicious and a bit hit at the brunch table!







Servings:  8     |     Prep time: 20 minutes     |     Cook Time: 40 min


3 tablespoons coconut oil, divided

2 medium leeks, whites and pale green parts only, chopped

8 ounces mushrooms (baby bella or white button), sliced

2 cloves fresh garlic, rough chop

12 large eggs

1/3 cup whole greek yogurt

3 tbsp flat parsley, rough chop

3/4 cup shredded Fontina cheese, divided

Sea salt





Pre-heat oven to 350°.  Make sure racks are spaced so you would be able to fit skillet on top rack.

Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium heat.

Add leeks to oil and sauté until tender, about 5 minutes.

Add mushrooms and garlic to skillet and sauté for another 10 minutes or until golden brown.

In a separate medium mixing bowl, mix eggs, yogurt, 2 tbsp parsley and ½ c cheese. Add salt and pepper to season.

Add remaining oil to the skillet and pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture.

Without stirring, allow the frittata to cook until edges begin to set, about 5 minutes.

Sprinkle remaining parsley and cheese over eggs and transfer skillet to oven.

Bake frittata until the top is golden brown and center is firm, about 25-30 minutes.









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