- Mushroom Leek and Kale Frittata
- Kale, Mushrooms
- Whole30, Keto, Vegan, Vegetarian
Mushroom Leek and Kale Frittata
In a sauté pan, heat coconut oil then add in the leeks then the mushrooms. Keep on high heat so the mushrooms brown and don’t get watery. Then add in the kale and garlic and salt. Grease a 2 inch hotel pan and pour in egg mixture then gently fold in the veggies. 12 servings per hotel pan. Bake at 350 for 20-30 minutes until cooked through.
All Organic Ingredients