Indulgent Gluten-Free French Brunch: Creamy Shrimp and Leek Frittata with Paleo Bread and Citrus Berry Salad

Ingredients

• 12 large eggs
• 1 cup whole milk
• Salt and pepper, to taste
• 4 tablespoons unsalted butter
• 1 pound large shrimp, peeled and deveined
• 3 large leeks, white and light green parts, washed and thinly sliced
• 1 cup crumbled gluten-free paleo bread
• 2 cups fresh mixed berries
• 1 medium orange, zested and juiced
• 1 tablespoon honey
• Fresh mint leaves, for garnish

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a large bowl, whisk together eggs, milk, salt, and pepper. Set aside.

3. 3

   In a 10-inch oven-safe nonstick skillet, melt 2 tablespoons of butter over medium heat. Add leeks and cook until softened, about 5 minutes. Remove from heat and let cool slightly.

4. 4

   Stir the cooked leeks into the egg mixture.

5. 5

   In the same skillet, melt another 2 tablespoons of butter over medium-high heat. Add shrimp and cook until pink and opaque, about 3 minutes per side. Remove from heat and let cool slightly.

6. 6

   Stir the cooked shrimp into the egg mixture.

7. 7

   Pour the egg mixture into the skillet and bake in the preheated oven for 25-30 minutes, or until set and golden brown. Let rest for 5 minutes before slicing.

8. 8

   To prepare the paleo bread, toast it lightly and serve alongside the frittata.

9. 9

   For the citrus berry salad, combine mixed berries, orange zest and juice, honey, and a pinch of salt in a bowl. Toss gently to coat.

10. 10

    Plate the sliced frittata, paleo bread, and citrus berry salad with mint leaves for garnish.