Looking for a quick, protein-rich meal that’s both light and satisfying? This Prawn & Leek Frittata is the perfect option for a nourishing breakfast, brunch, or even a simple weeknight dinner. It comes together in under 30 minutes using just a few wholesome ingredients and delivers an impressive balance of flavor and nutrition. Whether you’re feeding a crowd or prepping a solo meal, this dairy-free, paleo-friendly dish is sure to become a go-to recipe in your rotation.
What makes this frittata especially beneficial is the combination of nutrient-dense ingredients. Leeks, for example, not only add a subtly sweet and aromatic flavor, but they’re also excellent for heart health and immune support. Rich in folate and antioxidants, they may help lower cholesterol levels and reduce the risk of certain cancers. Their high fiber content also supports healthy digestion, making them a smart addition to your meals.
Eggs, the star of the frittata base, are a nutritional powerhouse in their own right. They’re loaded with choline, which is essential for brain development and function, and they contain B vitamins that support energy production and cellular health. Contrary to outdated myths, eggs can actually support cardiovascular health and are known to promote satiety, making them helpful for weight management. They also contain lutein and zeaxanthin—two key nutrients that contribute to long-term eye health.
Shrimp, the other main ingredient, is a lean source of protein and an excellent addition to any healthy eating plan. Low in calories and rich in essential nutrients like selenium and vitamin B12, shrimp also provides omega-3 fatty acids that are known to support heart and brain function. Their quick cooking time and naturally savory flavor make them ideal for busy weeknights.
Recipe
3 large leeks, sliced
5.3 oz. (150g) raw peeled large shrimps
5 large eggs
Salt and pepper, to taste
How to Prepare
Heat 2 tablespoons of olive oil in a medium skillet, add the leeks, and cook for 5 minutes until softened.
Add the shrimps and cook for 1 minute until they start to turn pink.
Beat the eggs together, season to taste with salt and pepper.
Pour the eggs over the shrimps and leeks, and cook on medium heat for 5-8 minutes until the edges start to set.
Finish the frittata under a medium-hot grill for 2 minutes until just set on top with a slight wobble.
