Arugula and Leek Frittata

Our easy Arugula and Leek Frittata recipe is perfect for a Sunday brunch, but is easy enough for a weekday.

The arugula salad on top adds a fresh touch to this traditional breakfast dish. This Paleo frittata recipe is also vegetarian-friendly and tastes great when served with a side of our avocado salsa.

Looking for more delicious Paleo recipes? We’ve got lots of Paleo Breakfast Recipes and hundreds of other FREE Paleo recipes for you to check out. Visit our PaleoPlan Recipe Center!

Arugula and Leek Frittata
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Arugula and Leek Frittata

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 390

carbohydrate 6.6g

protein 18.3g

fat 33.2g

saturated fat 16.5g

trans fat 0.0g

cholesterol 491mg

sodium 202mg

potassium 384mg

fiber 1.1g

sugar 3.6g


  • 12 large egg(s)
  • 1/2 cup(s) coconut milk full fat
  • 2 tablespoon(s) coconut oil
  • 3/4 medium leek(s) sliced
  • 2 medium garlic clove(s) minced
  • 4 cup(s) arugula baby
  • 1/2 cup(s) tomatoes cherry or grape, halved
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) balsamic vinegar
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste


  1. Preheat oven to 350F.
  2. Beat the eggs with the coconut milk and a pinch of salt until well combined.
  3. Heat the coconut oil in a cast iron skillet and add the leeks. Cook until soft and add the garlic. Cook for 1 minute, stir, and turn off the heat. Pour the eggs in the pan. Season with salt and pepper and bake for 20-25 minutes, until the eggs are set, being careful not to overcook.
  4. Let stand for 5 minutes. Top with the arugula and tomatoes. Whisk the olive oil and vinegar together and drizzle over the top before serving.