Easy Brussels Sprouts & Leek Frittata (Whole30, Low Carb)

This easy, one-pan Brussels Sprouts + Leek Frittata is low carb, paleo and whole30 approved! Full of veggies and flavor, this breakfast is a healthy and delicious option for weekend brunch or weekday meal prep.

I started my Whole30 on January 1st, which should mean yesterday was the last day of it, but we decided to stick it out one more day to make it through the entire month of January.  So I guess technically, it is a Whole31. For simplicity, I'm still going to call it a Whole30 though because Whole31 doesn't roll off the tongue quite as nicely does it?

There's a lot of things I learned during my Whole30, which is one of the reasons why I enjoyed doing this so much. The most important nugget I learned is how important breakfast is. Yes, I realize that this is probably a really simple concept to most people, but it wasn't for me until now. The first two weeks of my Whole30, I prepped breakfast to take with me to work throughout the week, but I didn't do it for week 3. I figured that I could fast until an early lunch and be fine. Holy hell was I wrong.

Eating breakfast is not a necessity. I did longer fasts a couple times during my last two weeks and enjoyed how it made me feel. The issue was that I rejoined ClassPass over the last month and took a liking to doing 7am workouts before coming into the office. On those days, if I didn't have breakfast by 9am I was a terror to be around.  I was CONVINCED I could just feel my stomach eating itself because it was so starved. When I got to this point, I knew I had to eat. Fortunately, my boss stocks our kitchen with some snacks. Unfortunately, the only Whole30 compliant options here are fruit and almond butter, so I was eating that on pretty much a daily basis. Don't get me wrong, these are not a terrible option, but since I was/am trying to eat less fruit it definitely wasn't an ideal situation for me. 

Prepping a breakfast, like this Brussels Sprouts + Leek Frittata, to take with me throughout the week gave me an option that was full of healthy fat and protein as opposed to the carbs and natural sugars of fruit.

I love using leeks as a soup base so I'd been wanting to try them out in another recipe. I had some extra leftover from making my Creamy Cauliflower Chicken Soup the other day and decided that now was the perfect time to use them in a new way.  If you've never cooked with or tried leeks before, they have an onion-like taste, but are a bit milder and sweeter. I really like to saute them in ghee (butter or coconut oil) to almost caramelize them a bit. I paired the leeks with shaved brussels sprouts, which I'm currently obsessed with. I buy them pre-shaved from the store, which makes it even easier to prep this dish...because who likes to make things more complicated than they need to be? Nobody.

Pre-shredded brussels, simple ingredients and one cast iron. Just a few things that make this Easy Brussels Sprouts + Leek Frittata ideal to prep for breakfast through the whole week!


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Easy Brussels Sprouts + Leek Frittata (Low Carb, Whole30)
This easy, one-pan Brussels Sprouts + Leek Frittata is low carb, paleo and whole30 approved! Full of veggies and flavor, this breakfast is a healthy and delicious option for weekend brunch or weekday meal prep.
Ingredients
  • 10 eggs
  • 2 cups shredded brussels sprouts
  • 1 cup sliced leeks
  • 1-2 tbs coconut oil
  • 1 1/2 tsp chili powder
  • 1 tsp sea salt + addtl to taste
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 2 tbs nutritional yeast *optional
Instructions
1. Preheat the oven to 350 degrees.2. Melt coconut oil in cast iron or pan.3. Saute brussels sprouts for about 5 minutes on low-med heat until they start to soften.4. Add in the sliced leeks and saute for another 5 mins, stirring occasionally so nothing burns.5. In a separate bowl, whisk your eggs, seasonings and nutritional yeast (if using) together.6. Remove pan from heat. Spread the veggies around to cover the base of the cast iron or pie dish if using that. Then pour the eggs over the veggies.7. Bake frittata for 20-25 minutes or until cooked through. Optionally, broil for an additional 2-3 minutes when done cooking. Then slice and serve!
Details
Prep time: Cook time: Total time: Yield: 8 servings

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