2 medium leeks

8-10 ounces cremini mushrooms, sliced

3-4 Tablespoons extra virgin olive oil, divided

1 teaspoon kosher salt, divided

8 large eggs, at room temperature

¼ cup full-fat coconut milk, at room temperature*

¼ teaspoon freshly ground black pepper, plus more for serving

1 Tablespoon fresh parsley, chopped

Preheat the oven to 400 degrees. 

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Cut the roots off the leeks. Slice them lengthwise, then rinse under cool water to remove dirt and sand that can build up in between the layers. Chop the white and light green sections of the leeks, and discard the darkest green 2 inches or so (or reserve it for stock or other recipes. The darkest green parts can be bitter, so we’ll leave them out of this dish.)

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In a 9- to 10-inch cast-iron or other ovenproof skillet, heat 2 tablespoons of the olive oil over medium heat. Add the chopped leeks and ½ teaspoon of salt, and sauté for 5-6 minutes, until the leeks get soft and slightly browned. Add the mushrooms, along with another tablespoon or two of olive oil if needed. Cook for 5-7 more minutes, stirring frequently, until the vegetables are soft and fragrant. Turn off the heat. 

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In a medium bowl, whisk together the eggs, coconut milk, ½ teaspoon of salt, and ¼ teaspoon black pepper. 

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Pour the egg mixture over the leeks and mushrooms, and give everything a stir. Transfer to the oven and cook for 8-10 minutes, just until the eggs are set. (I like to remove the frittata from the oven just shy of them being fully cooked, because they’ll continue to cook slightly even when they come out of the oven.)

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Remove from the oven and let sit for 5 minutes. Slice and serve with chopped fresh parsley and additional black pepper to taste.

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*I use coconut milk in this recipe to keep it dairy-free. Full-fat coconut milk helps keep the dish creamy as opposed to using other alternatives like almond or soy milk. My husband and other friends have not been able to taste the coconut milk in the final dish at all, but you can sub in regular milk or cream if you prefer.