Kale, Mushroom, Leek + Gouda Frittata

Frittatas are one of the most simple, nutrient-dense answers for those times when you want something that tastes like you worked hard cooking, but in reality all you have time to do is throw a bunch of random sh*t in a bowl, stick it in the oven, and hope for the best.

They’re pretty hard to mess up, and they make perfect sense for breakfast, lunch + dinner.  If you have 5 extra seconds you can even throw a little handful of arugula or kale dressed with EVOO and lemon juice on the side and BAM, you’ve got yo’self some fancy-looking (and tasting) eats.

On Wednesday nights I have calls with some incredible chicks that I work with in Australia and New Zealand, and due to the time difference (my night is their early morning) I don’t end up eating dinner until 8pm or later – which is late by my grandma standards – so having a frittata all ready to go is a fab way to have dinner ready to rumble within minutes of hopping off the computer.

Plus it helps me avoid those hanger-induced mental breakdowns about figuring out what to cook, and then taking the time to actually cook it (or eating something ridiculous because I don’t feel like cooking).   AND we always have 2 servings left for another meal later in the week.  It’s a win-win-win.

You can really add anything you want to this mixture suit your taste, it all just kinda melds together like a big happy family.  I especially love cooking these low and slow to maintain a creamier (read: less spongy) texture.

Serves: 4

Ingredients:  (Always organic, if possible)

  • 8 eggs, lightly beaten
  • 1 medium-sized leek, sliced
  • 4 kale leaves, chopped
  • 2 cups mushrooms (I like to use a wild mushroom blend from Whole Foods)
  • 1/2 cup shredded Gouda (or more if you’re a cheese lover)
  • Ghee
  • EVOO (for serving)
  • Himalayan salt
  • Pepper


  • Preheat the oven to 300°
  • Crack eggs into a mixing bowl + lightly whisk, add in salt, pep + shredded Gouda towards the end + combine.
  • Place a large sauté pan over medium heat and melt ghee to coat. Add veggies, sprinkle with sale + pep, and sauté until caramelized (mushrooms will become lightly golden), about 10 min.
  • Combine egg/cheese mixture + veggie mixture in egg bowl and add to a lightly greased (with ghee or butter) oven safe pie pan, and place in oven.
  • Cook for approx. 30 min, until just firm, remove from oven and use a wooden or rubber spatula to help remove frittata from pan.
  • Cut in quarters, drizzle with EVOO, more salt + pep (maybe even some red pep flakes), and enjoy!

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