Start your Christmas morning with a healthy dose of protein to keep spirits high and blood sugar balanced with this nutritionist-created mushroom frittata recipe.
by Mia Rigden, board-certified nutritionist, classically trained chef
My go-to Christmas breakfast is a savory, blood sugar balancing frittata. Full of eggs for protein and vegetables for fiber, it’s got everything you need to counter the holiday chocolate box. Plus, it’s the kind of dish that can sit on the counter all day for healthy freestyle meals and nibbling. Pair with Lypo-Spheric® R-Alpha Lipoic Acid and a nice long walk for extra support for insulin sensitivity to keep blood sugar in check.
Ingredients
- 2 tbsp olive oil
- 1 medium leek, white and green parts halved and sliced thin
- 2 cups cremini mushrooms, sliced
- 12 eggs
- Salt and pepper to taste
Directions
- Preheat the oven to 375 degrees.
- Whisk the eggs until frothy, season with salt and pepper, and set aside.
- Heat a 10-inch cast iron skillet over medium heat. Add one tablespoon of the olive oil, followed by the leeks. Sauté until cooked, about 5–7 minutes, then transfer to a bowl.
- Add the remaining tablespoon of olive oil to the skillet and sauté the mushrooms for about 3–5 minutes or until cooked. Transfer to the same bowl as the leeks.
- Pour the eggs into the skillet and allow to set for about 30 seconds.
- Arrange your filling evenly throughout the frittata and allow to cook for about 5–7 minutes or until the frittata is 70% cooked.
- Transfer the frittata to the oven and cook for another 10–15 minutes, or until completely set. Give the pan a jiggle to confirm. If the eggs don’t move in the center, the frittata is done.
Store in glass. Your frittata should keep in the fridge for about 5 days.
Note: you could also make these in muffin tins. I love a set of 12 — each muffin is 1 egg.
