Spring Frittata with Leeks, Asparagus, and Sweet Potato

Name: Spring Frittata with Leeks, Asparagus, and Sweet Potato
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 (Slices)
Ingredients: 10 large eggs; 1/3 cup dairy-free milk; 1/2 tsp each Sea salt and black pepper; 2 Tbsp avocado oil; 1 small sweet potato, cubed; 1 cup sliced leek or shallot; 1 cup trimmed and chopped asparagus; 1/4 cup chopped dill; 1/4 cup macadamia nut cheese; Ripe avocado, sliced; Microgreens / fresh herbs; hot sauce

User Reviews

4.7

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 (Slices)
Calories
203 kcal
Course
Main Course, Breakfast
Cuisine
gluten-free

Spring Frittata with Leeks, Asparagus, and Sweet Potato

Valerie Marks

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An easy, flavorful, and dairy-free frittata made with vibrant spring produce! Very versatile and only 9 ingredients required.

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Ingredients

Servings

EGGS

10 large eggs (organic, pasture-raised when possible)
1/3 cup dairy-free milk (we prefer unsweetened plain almond milk)
1/2 tsp each Sea salt and black pepper

VEGGIES

2 Tbsp avocado oil (or other neutral oil with high smoke point, such as refined coconut)
1 small sweet potato, cubed (skin on // ~ 1 ½ cups potato as recipe is written)
1 cup sliced leek or shallot
1 cup trimmed and chopped asparagus
1/4 cup chopped dill (or sub 1/2 this amount in dried dill // or use other herb of choice)
1/4 cup macadamia nut cheese (or sub store-bought soft dairy-free cheese // check out our Guide to Dairy-Free Cheese for tips!)

FOR SERVING optional

Ripe avocado, sliced
Microgreens / fresh herbs
hot sauce

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Instructions

Preheat oven to 375 F (190 C).
Heat a large (12-inch) skillet over medium heat (we prefer cast iron or nonstick // stainless steel tends to stick // if adjusting serving size, adjust size of cooking pan as needed).
Once hot, add the oil and swirl to coat. Make sure the sides of the pan are coated as well so the eggs don’t stick when added later on.
Add the sweet potato and leek and season with a bit of salt and pepper. Stir to coat. Sauté for 2-3 minutes, stirring occasionally. Then shake into an even layer.
Bake in the preheated oven for ~10 minutes. The sweet potatoes should be just fork tender and the leeks will be slightly crispy. Carefully remove from the oven (using an oven mitt).
In the meantime, crack eggs and add to a medium mixing bowl. Whisk to combine and season with dairy-free milk, salt, and pepper. Add chopped asparagus and dill and stir to combine.
Add the egg mixture over top the sweet potatoes and spread to ensure vegetables are evenly dispersed. Then top with 2 tsp amounts of dairy-free cheese (see photo).
Return to oven and bake until eggs are cooked through and fluffy / golden brown — about 10-12 minutes. Be careful not to overbake or the frittata can get tough.
Enjoy fresh. Garnish with additional dill, ripe avocado, microgreens, and/or other fresh herbs (all optional). Delicious as is or served with hot sauce, GF toast, or socca bread for a grain-free option (all optional).
Store cooled leftovers covered in the refrigerator up to 2-3 days. Reheat in the microwave or oven, or on the stovetop until hot. Best when fresh. Not freezer friendly.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition Information

Show Details

Serving 1slices Calories 203 (10%) Carbohydrates 4.6g (2%) Protein 11.3g (23%) Fat 15.7g (24%) Saturated Fat 3.5g (18%) Polyunsaturated Fat 2.38g Monounsaturated Fat 8.69g Trans Fat 0g Cholesterol 308mg (103%) Sodium 341mg (14%) Potassium 242mg (7%) Fiber 1.3g (5%) Sugar 1.2g (2%) Vitamin A 2419IU (48%) Vitamin C 2.65mg (3%) Calcium 75.78mg (8%) Iron 2.06mg (11%)

Nutrition Facts

Serving: 6(Slices)

Amount Per Serving

Calories 203 kcal

% Daily Value*

Serving	1slices
Calories	203	10%
Carbohydrates	4.6g	2%
Protein	11.3g	23%
Fat	15.7g	24%
Saturated Fat	3.5g	18%
Polyunsaturated Fat	2.38g	14%
Monounsaturated Fat	8.69g	43%
Trans Fat	0g	0%
Cholesterol	308mg	103%
Sodium	341mg	14%
Potassium	242mg	5%
Fiber	1.3g	5%
Sugar	1.2g	2%
Vitamin A	2419IU	48%
Vitamin C	2.65mg	3%
Calcium	75.78mg	8%
Iron	2.06mg	11%