Ingredients:
- 4 free range eggs
- 1 ½ cups of organic whipping cream
- 3 cups of spinach
- 1 half red bell pepper Julian sliced
- 2 leek whites chopped
- 1 large portabella mushrooms chopped or 1 ½ cup fresh grimmi mushrooms
- 1- 1 ½ zucchini
- 4 Tbsp. pesto (homemade is best)
- Nutmeg
- Salt
- Pepper
- 1 Tsp. of ghee
- 2 Tbsp. of walnut oil
Preparation:
Thinly slice zucchini on a Madeline if you have one, other wise cut into ¼ inch slices diagonally, spray coconut oil on zucchini and grill over medium high heat 1 minute on each side. Line the pie pan with grilled zucchini. Spread pesto onto zucchini. Set aside.
Sauté your mushrooms in a bit of ghee cook till tender add a bit of salt and pepper, drain off any remaining liquid set aside.
Sauté sliced bell pepper on medium heat in 1tbsp. of walnut oil till tender add a touch of salt and set aside. In same pan add 1 tsp. of walnut oil and sauté just the white parts of the leeks till tender add a touch of salt set aside.
In the same pan add the spinach just till wilted and remove from heat add a touch of salt drain any liquid.
Layer cooked leeks, spinach, bell pepper and mushrooms into pie plate. Add the custard over veggies. Arrange a few bell peppers on the top for decoration.
Custard
Whisk 4 eggs and whipping cream together in a mixing bowl add a sprinkle of nutmeg, salt, and pepper. Add the custard over veggies. Arrange a few bell peppers on the top for decoration.
Bake at 375 for 30 minutes or until center of frittata is firm. If the outside edges become a bit brown you can foil edges until center is firm when you pierce with a wooden skewer.
You can also add bacon or salmon to this dish. Get creative and enjoy!