Spring detox recipe #1 is here!!Â
This warmer weather has inspired me to create more recipes that are nourishing, detoxing and down right delicious! This means more salads, smoothie bowls, soups and stir-fries. I have also been striving to create a variety of recipes that are easy to make with clean ingredients and straight forward instructions.
This recipe is SO easy, SO delicious, makes amazing leftovers and is loaded with wholesome ingredients you can feel good about eating. Frittatas are a go to meal in my house. Typically we eat the frittata for breakfast but sometimes I’ll use the leftovers as a quick work lunch with avocado, fresh spinach and salsa.
What you will need:
- leeks
- mushrooms
- spinach
- avocado oil
- eggs
- red pepper flakes
- sea salt
Why Leeks:
For those who haven’t cooked with leeks before, they are part of the onion, garlic and shallot family. They remind me of a really large green onion but with a milder flavour and a creamy texture when cooked. Leeks have a delicious delicate onion flavour and a gentle sweetness that transforms a dish.
- high in vitamin C, K + A
- rich in soluble fibre/pre-biotic fibre that promotes a healthy gut microbiome
- contain antioxidants that help fight free radical damage and improve immune health
- contain anti-inflammatory properties
- natural anti-fungal + anti-bacterial
Comment below! Let me know what kind of Spring and Summer recipes you want to see! I love hearing feedback from my followers and seeing what your favourite ingredients and recipes are. Don’t forget to save this to Pinterest for later!
I hope you can find some inspiration in my next few post and create healthy spring detox recipes with me! Take care friends 🙂
Easy Spring Leek Frittata
Ingredients
- 2 cups chopped leeks
- 1 cup sliced mushrooms
- 1 cup packed spinach
- 8 eggs
- 2 tbsp avocado oil
- 1/4 tsp sea salt
- 1/2 tsp red pepper flakes
Directions
- Step 1 Start by turning on your oven to 400 degrees. Use a medium to large sized frying pan that is oven friendly (no plastic handles). Heat the frying pan to medium heat. While the frying pan is warming up. Wash + slice the leeks and mushrooms.
- Step 2 Add the avocado oil to the hot frying pan, then add the sliced leeks to the pan and sauté for 2-3 minutes. Now add the mushrooms and sauté for an additional 7-8 minutes.
- Step 3 While the vegetables are sautéing, crack the eggs into a medium sized bowl and whisk with sea salt until they are well combined. After the 7-8 minutes is up , add the whisked egg mixture to the frying pan, ensuring you don’t stir the eggs!! Keep the frying pan on medium heat and allow the egg to cook for 2 minutes.
- Step 4 Sprinkle the crushed red peppers to the top of the frittata before transferring into the oven for 10 minutes. At the ten minute mark, broil the frittata on high for 1 minute, then remove from the oven and allow it to cool slightly before slicing. Serve with avocado and salsa for a delicious meal! Enjoy!
