Mushroom & Leek Frittata

Last week, I told you all about my herb garden and the many reasons why I keep one. If you haven’t read it, you can check it out here. If you’re looking for Cliff’s Notes, I’ll tell you that inspiration is one of the reasons why. Gardening on the weekends provides me with sights and smells that put my creative chef mind into overdrive.

After spending a few days amongst the herbs, I decided to try my hand at a new frittata recipe. It’s an easy one-skillet meal that serves as a canvas for fresh produce. You can add almost any herb-vegetable combination to almost any egg dish, and you’ll have a winner.

In this iteration, I used rosemary and thyme. Rosemary imparts a rustic-pine flavor, while thyme lends a woodsy-lemon note. Combined with thinly sliced mushrooms and poured into a sweet-potato crust, this frittata is worth waking up for! You can even enjoy it for dinner with a green salad and French white wine.

This tastes best if your herbs are backyard-fresh; plus it’s more satisfying when you produced the ingredients! But don’t worry if you don’t have a garden. The Farmer’s Market or produce aisle at your local grocery store will help you out.

What’s growing in your garden? Let me know in the comments below or share a picture on Facebook.

Mushroom and Leek Frittata with a Sweet Potato Crust

  • 12 large eggs
  • 1/2 cup crème fraiche or sour cream ((from the garden))
  • 2 tbsp rosemary (finely chopped (from the garden))
  • 2 tbsp coarsely chopped thyme leaves ((from the garden))
  • 3/4 cup shredded Monterey Jack cheese (divided)
  • 3 tbsp olive oil (divided)
  • 2 medium leeks, white and pale green parts only (chopped)
  • 1 medium sweet potato (peeled and thinly sliced)
  1. Preheat the oven to 350° F.

  2. Whisk the eggs, crème fraiche, rosemary and thyme in a large bowl. Stir in half of the Monterey Jack. Set aside.

  3. Place a 10-inch ovenproof skillet over medium heat. (I prefer a well-seasoned cast iron.)

  4. Add 1 Tbsp. of oil. Once it begins to smoke, add the leeks. Cook the leeks until they begin to soften, and then add the mushrooms. Cook for an additional 5-10 minutes or until they are soft and all the liquid has evaporated.

  5. Stir the mushroom and leek mixture into the egg mixture. Season with salt and pepper.

  6. In the same skillet, heat 2 Tbsp. of oil until it begins to smoke. Immediately add the sweet potatoes and cook for 10-15 minutes or until soft.

  7. Pour egg-leek mixture over the sweet potatoes and cook until the edges begin to set, about 5-8 minutes.

  8. Sprinkle the remaining cheese over the top. Bake 25-30 minutes or until the edges are golden brown and the center is set.

Paleo Banana Bread + French Toast

Paleo Banana Bread Made Into French Toast

This Recipe Makes The Perfect Breakfast in Bed

There’s nothing quite so charming as someone taking the time to serve you breakfast in bed. It’s the perfect way to celebrate a special occasion.

And while our banana bread makes the perfect star of the show on any breakfast tray, if you are as ambitious as we are, banana bread alone won’t be enough. So let’s raise the bar.

Start with our signature paleo banana bread recipe (which, we have to say is, pretty amazing on its own). It’s so delicious you would never know it contains ZERO gluten, dairy, or processed sugar! The recipe is also easy and versatile—it might just become your new weekly staple.

But transforming it into a one-of-a-kind French toast? Now we’re talking.

The result? The most decadent (and healthy) Banana Bread French Toast. It’s perfect for special occasions and weekend brunches, yet easy enough for every day.

How’s that for an added bonus?

Paleo Banana Bread Transformed Into Decadent French Toast — Snag The Recipe Below!

Paleo Banana Bread

A slice is satisfying on its own or you can top it with almond butter, coconut butter or dairy-free whipped cream and fresh berries. You can even pour the batter into mini-muffin tins for a kid-friendly snack.

  • 4 organic bananas, mashed (2 1/2 cups)
  • 4 large eggs
  • 1/2 cup almond butter
  • 4 tbsp coconut oil, melted
  • 1/2 cup almond flour
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp gluten-free baking powder ((see "Chef Note" below))
  • 1 tsp vanilla extract
  • pinch of finely-ground sea salt
  • 1/4 cup toasted pecans or walnuts, roughly chopped (Optional)
  1. Preheat your oven to 350° F.

  2. Combine bananas, eggs, almond butter and oil in a blender or food processor and mix to create a smooth batter.

  3. Pour the batter into a large mixing bowl. Add the flour, cinnamon, baking soda, baking powder, vanilla, salt and chopped nuts (if using), and stir until all ingredients are well incorporated.

  4. Pour the batter into a greased loaf pan and spread evenly.

  5. Place in the oven and bake for 55-60 minutes or until a toothpick, inserted into the center, comes out clean.

  6. Remove from oven and flip the bread onto a cooling rack.

  7. Enjoy! Or to make French toast, place the Banana Bread into the refrigerator overnight.

Almond Butter, Almond Flour, Banana Bread, Paleo

Banana Bread French Toast

  • 1 loaf Paleo Banana Bread (sliced 1/2" thick)
  • 4 large eggs
  • 1 tsp cinnamon
  • pinch of finely-ground sea salt
  • 1/4 cup almond or coconut milk, optional
  • coconut oil or cooking oil of choice
  1. Preheat your skillet over medium-high heat.

  2. In a mixing bowl, beat the eggs, cinnamon, salt and milk (if using), until completely blended.

  3. Once your skillet is preheated, lightly coat it with oil.

  4. Dip your Banana Bread slices into the egg mixture and place on the skillet.

  5. Cook for 3 to 4 minutes, then flip and cook on the other side for another 3 to 4 minutes.

  6. Serve hot with toppings of your choice!

Chef's Note:

  1. If you’re on a strict Paleo diet, be sure to look for gluten-free baking powder. Here’s a list our of go-to brands:

    Rumford Baking Powder (Non-Aluminum)

    Hain Pure Foods Featherweight Baking Powder (Made w/ Potato Starch)

    Bakewell Cream Baking Powder w/ Cornstarch (Aluminum-Free)


Banana Bread, French Toast, Paleo