Happy Monday! Hope you had a great weekend! I don’t know about you, but last week totally kicked my butt, so it was nice to be able to stay local and enjoy some recharge time along with some social stuff.

As I wrote in this story for the TEDx Lincoln Square blog, it’s really important that I practice what I preach when it comes to self-care (even if that’s rarely easy), and taking time to prepare some food for the days/week ahead is one way I do that. It would be great if I could regularly enjoy stuff like massages, spa treatments, or

One of my favorite meal-prep items to make is a frittata with veggies—awesome way to get some into your day without much fuss. It also makes a great lunch or dinner option. Today I’ve got a recent favorite recipe for you that I hope you’ll love!

Mushroom Leek Frittata

Leeks are one of those foods I overlook sometimes.

Mushroom Kale Leek Frittata with Goat Cheese 


  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 1 leek, white part trimmed, and sliced
  • 8 ounces sliced mushrooms
  • Sea salt and pepper to taste
  • 2 ounces red wine
  • 3 cups shredded kale
  • 1 16-ounce container liquid egg whites or 8 whole eggs, whisked
  • 1/4 cup goat cheese crumbles (optional)


  1. Preheat oven to 400 degrees F.
  2. Heat oil in a cast iron skillet or similar oven-safe pan over medium heat. Add shallot and leek and cook until soft, about 3 minutes.
  3. Add wine and bring to a boil, cook until alcohol has decreased to half its volume. Add mushrooms and sauté until beginning to soften.
  4. Add kale and cook until wilted. Season with salt and pepper to taste.
  5. Pour eggs over vegetables and then sprinkle cheese on top.
  6. Place frittata in oven and cook 35-40 minutes. Allow to sit at least 10 minutes before slicing.

Serves 2-4


How do you practice self-care during busy weeks? 

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