Ingredients
Method
- Preheat your oven to 350°F (175°C) and ensure your oven rack is in the center position.
- In a medium mixing bowl, beat together the 4. 0 large eggs, 0.5 cup (120ml) coconut milk, and 0.125 tsp (0.75g) sea salt until the mixture is completely smooth and well blended.
- Place a 10-inch (25cm) oven-safe skillet over medium heat and melt 2.0 tbsp (28g) of coconut oil.
- Add the 0.5 cup (45g) of chopped leeks to the skillet and sauté for 4-5 minutes until they become soft and translucent.
- Stir in the minced garlic cloves and continue sautéing for exactly 1.0 minute or until the garlic becomes fragrant, taking care not to burn it.
- Pour the egg and coconut milk mixture slowly into the skillet over the leeks, then sprinkle with the remaining 0.125 tsp (0.75g) of black pepper.
- Transfer the skillet carefully to the preheated oven and bake for approximately 25.0 minutes, or until the center of the eggs is firm and set.
- Remove the skillet from the oven using an oven mitt and let the dish stand for at least 5.0 minutes to allow the structure to firm up.
- In a small ramekin, whisk together the 2.0 tbsp (30ml) of extra virgin olive oil and 1.0 tsp (5ml) of balsamic vinegar until emulsified.
- Drizzle the balsamic dressing evenly over the greens and serve your masterpiece immediately.
- Whisk with Vigor: Don't be afraid to put some muscle into whisking your eggs and coconut milk. Incorporating air into the mixture creates a lighter, more aerated structure that rises beautifully in the oven.
Master the "Jiggle" Test: To avoid a rubbery texture, pull the skillet out of the oven when the center still has a very slight jiggle. The residual heat from the cast iron will finish the cooking process during the 5-minute resting period, ensuring a velvety, custard-like finish.
Clean Those Leeks: Leeks are notorious for hiding grit and sand between their layers. After chopping, soak them in a bowl of cold water, swish them around, and then lift them out—leaving the dirt at the bottom of the bowl. Dry them thoroughly before sautéing to get that perfect golden caramelization.
Room Temp is Best: For the fluffiest Leek & Arugula Frittata, try to use eggs and coconut milk that are at room temperature. Cold liquids can cause the fats to seize up and can result in an uneven bake.