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Paleo Egg and Leek Stir-Fry

I always thought leeks were funny vegetables – they look kinda like a weed (I mean, they’re tall, stiff, and grass-like). But when it comes to good-tasting, they’re definitely pretty high up there on my list of vegetables! It’s sort of like eating a weird non-GMO hybrid of onion, spring onion, and garlic. And they go fantastically well with eggs!

Before, I move on to the recipe, though, here’s a cool fact I just found out about leeks (I’m constantly amazed by what I can learn from Wikipedia!): leeks actually appear on the coronation gown of Queen Elizabeth II because they’re the national emblem of Wales (well, I knew that last bit about Wales)!

Oh, and another cool fact…that’s my lovely mother holding the plate (I know, I know, you can only see her hands – we’re both camera shy)!

So, here’s the quick and simple recipe.

Paleo Egg and Leek Stir-Fry

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• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Side Dish
• Cuisine: American

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Ingredients

• 3 eggs, whisked
• 1 leek, chopped
• 1 tablespoon of coconut aminos
• Salt to taste
• Coconut oil to stir-fry with

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Instructions

1. Pour 2 tablespoons of coconut oil into a pan on a medium heat.
2. Drop in the whisked eggs and cook into a scramble.
3. After the eggs are pretty solid, add in the chopped leeks.
4. Cook for 10 minutes until the leeks are tender.
5. Add the coconut aminos and salt to taste.