Mushroom + Leek Frittata [Whole30 compliant!]
It took us nearly two months to create space amidst our own schedules and that of our combined 12 kids. But three friends and I eventually found (and then adamantly safeguarded) a few hours on a Saturday morning to get together for brunch. We see each other regularly and text almost daily, but a brunch date meant we could set aside our phones and our deadlines, our errands and parenting responsibilities, and focus on rest, nourishment, and connection.
Over cups of coffee and stacks of pancakes, we talked about motherhood, marriage, hard days, and celebrations. I brought tears to the table. They passed me napkins to wipe my mascara-stained face and nodded their heads in understanding.
Sometimes I forget I wasn’t created for independence. I forget that mothering well doesn’t mean mothering alone, and I’m grateful for the reminders that I’m a better woman, wife, friend, writer, and mama when I let others share the burden of those roles with me.
As our server refilled mugs of coffee and brought boxes for leftovers, I felt the weight lighten, not because circumstances changed or because I even had a clear plan to implement. The weight itself remained. But as I brought my story to that table, three other people listened. Three other people laughed, cried, and encouraged. Three other people silently agreed to carry that weight with me.
Maybe you’ve just received an unexpected diagnosis, or perhaps you’re celebrating a brand new baby. Maybe you're overwhelmed with joy right now, or maybe your eyes are red and your heart is worn from the weariness that comes with motherhood. No matter where you're at today, we invite you to the table.
At the table, we can find nourishment for our bodies and souls. We can celebrate and mourn. We can learn and teach and encourage and challenge.
We can hold each other up, because the weight is not meant for us to bear alone.
In that spirit, Coffee + Crumbs is "hosting" a Mother's Day brunch on Saturday, May 12th. We love encouraging mamas in the online space, but what we really love is seeing mamas support each other in person. In just a couple weeks, women from all over the world will be gathering around their tables for rest, nourishment, and connection.
Will you consider being a host? We've got menu ideas, conversation cards, and all kinds of other goodies we're sending to hosts for free! Click here to learn more and sign up!
Mushroom + Leek Frittata
Yields about 6-8 servings
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.
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.)
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.
In a medium bowl, whisk together the eggs, coconut milk, ½ teaspoon of salt, and ¼ teaspoon black pepper.
Pour the egg mixture over the leeks and mushrooms, and give everything a stir. Transfer to the oven and cook 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.)
Remove from the oven and let sit for 5 minutes. Slice and serve with chopped fresh parsley and additional black pepper to taste.
*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.
