Who loves Mondays?
I was going to start this post with the typical “Happy Monday,” and then I dropped my lunch in a glass container. My favorite teal Pyrex container, that held my favorite chicken tortilla-less soup.
C’est la vie.
If you’re a follower on my instagram, then you know that today was day 1 of a Whole30 mini reset. I’ve been following Melissa from Melissa’s Whle30 Food Freedom, if you’re not following her I suggest you do, she has tons of great Whole30 suggestions and has a pretty awesome story as well.
Well, she suggested a mini 5 day reset, so she and bunch of the other Whole30 followin’ ladies (including myself) have joined her and are keeping each other accountable. Now, normally I’m doing pretty good, as far as not eating sugar. However, because it’s midterms week, I’m currently a hot mess and when that happens, I tend to give into my sugar dragon. That dragon sucks, and although I haven’t been too bad lately, I can feel the cravings coming in, so a whole30 reset with the gals is just what I needed.
For the next five days I will be avoiding “paleo desserts” and plantain chips (dying inside). This also includes not eating goat cheese, which brings us to today’s recipe.
I made this recipe on Sunday, as part of our usual Sunday brunch, it has goat cheese. Other than the goat cheese, it’s Whole30 compliant! So if you’re following a Whole30, omit the cheese. If not, enjoy the cheese!
This is a great recipe for when you have friends or family over and want to impress them, it’s easy and it’s pretty quick, and your taste buds will thank you. It’s also a great recipe to make for your momma this Sunday!
And if you’re wondering what the hell is Whole30 ? <— Just click on the link. The site has all the resources you need, and all the rules.
Well, I’m off to “study” now, and by study I mean eat and hang out with my cats with some studying sprinkled in.
The recipe serves 4-6 depending on how hungry everyone is. Also, check out the recipe notes below for tips.
- 2 Tablespoons unsalted butter
- 2 medium leeks white and light parts, halved lengthwise and then sliced thin and washed
- 12 large eggs
- 3 Tablespoons canned full fat coconut milk
- 3 oz thinly sliced prosciutto chopped
- 1/4 cup fresh basil
- 1/2 cup crumbled goat cheese divided optional (if on Whole30 omit)
Adjust your oven rack about 5 inches from the broiler part and heat the broiler to low (if that's an option).
Melt your butter in a 12 inch non-stick oven safe pan or cast iron skillet (I used my cast iron) over medium heat until foaming stops.
Stir in leeks and 1/4 teaspoon salt. Cover, and reduce the heat to low, stir occasionally until leeks are softened (about 8-10 minutes).
Meanwhile, in a bowl, whisk your eggs, coconut milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in prosciutto, basil and half of your goat cheese (if using). Set aside.
Once your leeks are ready, add your egg mixture to the skillet and cook, using a rubber spatula, stir and scrape the bottom of the skillet until you see large curds forming but eggs are still runny (about 2 minutes). Shake your skillet to spread the eggs evenly and let sit for about 30 seconds.
**see the tip below, in the recipe notes**
Sprinkle the remaining goat cheese evenly over the eggs. Place the skillet under the broiler and cook until it becomes puffy and you see little spots of brown but the center is still wet and runny when you cut into it with a knife (about 3 minutes).
Remove the skillet and let it stand until the middle is just set (about 5 minutes).
Use a rubber spatula to loosen the frittata, then slide it onto a cutting board and slice, alternatively, you can cut it with your spatula right in the pan.
TIP: Here is a link to forkNplates's youtube video that explains how to do the 5th step, which can be a little tricky if you've never made a frittata.