Incredible Edible Frittata

1 – 2 tsp of healthy oil (olive is ideal, but canola, grape seed or sunflower work, too) Half an onion, chopped
Garlic clove, minced
1 cup, mushrooms, chopped
1 leek section, rinsed, chopped and separated
1 handful (approximately 2 cups) baby spinach
1 cup egg substitute (4 servings), or 2 eggs plus 2 egg whites
½ ounce cheddar and Parmesan cheese, grated
Salt and pepper to taste


  1. Preheat your oven’s broiler to 425 degrees, or to the “high” setting.
  2. Heat 2 teaspoons of oil in a large non-stick, oven-safe skillet on medium setting. I used grape seed because of its high smoke point, but you can use any you have on hand.
  3. Add onion and garlic, allowing to sautee for a few minutes. Add vegetables and sautee until onions “sweat” and become clear. Sautee your sturdy vegetables in the oil first, adding the more fragile vegetables after. Season with salt and pepper to taste, though err on the side of caution, as you’ll also season your eggs.
  4. Meanwhile, whisk together egg substitute or eggs, milk, cheddar cheese and season with salt and pepper.
  5. To the eggs or egg substitute, I add about half an ounce (the size of a dice or sugar cube) of cheddar cheese. I also have some grated Parmesan on hand that I’ll sprinkle in the eggs but also add to the top of the frittata later. Any cheese would work here, such as feta, gouda, manchego or even goat cheese, but I prefer cheddar. I also add a splash of milk and season with salt and pepper.
  6. Add spinach (if using) to skillet and allow to wilt – this happens quickly!
  7. When vegetables have sufficiently cooked through and spinach is wilted, add egg mixture. Don’t move your ingredients around too much. Keep your heat at medium-low and allow to cook on the stovetop. Run your spatula around the outside of the frittata a few times during cooking.
  8. Cook for about 10 minutes, until the frittata appears be set and cooked almost all the way through. The top may still jiggle a bit, but that’s OK.
  9. Sprinkle any remaining cheddar and grated Parmesean on the top of the frittata. Add any additional seasonings, chives, and pepper if you wish.
  10. arefully move entire pan from the stovetop into the pre-heated oven, with the rack as far up as your oven will allow so it browns quickly. This should only take a few minutes. When it’s a bit toasty brown and set on the top, it’s done.
  11. Remove from oven and allow to cool for a few minutes. Flip it out onto a plate so that what was the bottom is now the top, showing all the beautifully sautéed vegetables. Slice up and serve!