Mushroom & Leek Frittata

Mushroom and Leek Frittata

1 8oz box of cremini (baby bella) mushrooms, sliced thin

2 medium leeks chopped using only the white and pale green bottom half

1 clove garlic minced

2 tbsn olive oil

12 eggs

¼ cup almond milk

1 tspn thyme

2 tbsn chopped parsley

salt and pepper

1. Preheat the oven to 350 degrees

2. Heat the olive oil in a 10-inch oven-proof pan

3. Add the leeks and stir often for 5 minutes, until leeks are getting slighter and slightly translucent

4. Add the mushrooms and garlic and combine with the leeks.  Stir for another 5 minutes until mushrooms shrink in size slightly

5. In a large bowl, combine eggs, almond milk, salt, pepper and parsley.  Whisk together

6. Pour the egg mixture on top of the mushrooms and leeks.  Giggle the pan a little so everything is flat and settled on top.

7. Cook on the stove top on medium high heat for 5 minutes, or until edges start to bubble and brown slightly

8. Move the pan to the oven and finish in the oven for 5 minutes.

9. When finished, the edges will be browned and naturally peeling away from the side of the pan.

10. Let cool for 5 minutes

11. Once cooled slightly, place a plate larger than the circumference of the pan on top to completely cover the pan

12. Inver the pan, so the frittata will be on the plate, ready to serve!