Mushroom and Leek Mini Frittata
In honor of Mother’s Day all recipes this week are inspired by our mothers. Dishes they really enjoyed making or really enjoy eating over the years. I’m kicking off the week with these Mushroom and Leek Mini Frittatas.
My mom loves to cook in batches and have leftovers, she might be the original meal prep queen without even realizing it. That’s why these mini frittatas are the perfect meal prep dish she would make. It doubles as breakfast and lunch, even as a snack if you can manage to eat just one. Make a nice salad on the side and place 2 frittatas and you have yourself lunch on the go.
I can just imagine us making this together and sneak it into the cinema during the film festival as a bite to be able to continue our movie marathon.
I’ve been struggling for years when making mini frittatas. It didn’t really matter how much I sprayed the muffin tin, they would always stick a bit to the tin and made it a nightmare to take out. Since I got a silicone muffin mold my troubles are in the past, they just slide out. I’m still slightly traumatized by the frittatas sticking so even though the silicone is a non-stick material I still spray them in. Better safe than sorry.
Mushroom and Leek Mini Frittatas
- silicone muffin mold
- 250 gram chestnut mushrooms
- 1 leek
- 2 small onion or 1 large onion
- 75 gram bacon bits
- 6 large egg
- ¼ cup coconut milk
- 1 tsp salt
- Preheat the oven to 175°C.
- Clean the leek, quarter it lengthwise and chop it.
- Clean and chop the mushrooms.
- Chop your onions, you will have 3 separate bowls with your chopped veggies.
- In a large pan on medium low heat add your bacon and slowly render the fat. The veggies will be cooking in the bacon fat. So be patient to get the most out of it around, it can take 5-7 minutes.
- Add the onion to cook with the bacon and bacon fat for 2 minutes.
- Add the leek and cook for 1-2 minutes before adding the mushrooms.
- Right before your done cooking all the veggies, crack a bit of salt on top to enhance all the flavors. You want to do this at the end, because salt releases the moisture from mushroom, and you don’t want the mixture to become soggy.
- Whisk the eggs, coconut milk and salt in a bowl.
- Even though I use a silicone muffin mold I still spray it with coconut oil to ensure easy removal after baking.
- Place 3 tbsp of the egg mixture in each muffin cups.
- Distribute the veggies over the muffin cups, roughly 2 tbsp per cup.
- Place in the oven for 20-25 minutes.
- Remove from oven and allow to cool for 5 minutes. Ready to serve.
Do you use coconut milk from a can or carton?
Dear Lisa, I use canned organic coconut milk in this recipe.