Spring Frittata with Leeks, Asparagus, and Sweet Potato
User Reviews
4.7
32 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
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Servings
6 (Slices)
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Calories
203 kcal
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Course
Main Course, Breakfast
-
Cuisine
gluten-free
Spring Frittata with Leeks, Asparagus, and Sweet Potato
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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
EGGS
- 10 large egg organic, pasture-raised when possible
- 1/3 cup dairy-free milk (we prefer unsweetened plain almond milk)
- 1/2 tsp each salt sea salt
- 1/2 tsp each black pepper sea salt
VEGGIES
- 2 Tbsp avocado oil (or other neutral oil with high smoke point, such as refined coconut)
- 1 small sweet potato skin on // ~ 1 ½ cups potato as recipe is written, cubed
- 1 cup leek or shallot, sliced
- 1 cup asparagus trimmed and chopped
- 1/4 cup dill or sub 1/2 this amount in dried dill // or use other herb of choice, chopped
- 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
- avocado ripe, sliced
- microgreens
- fresh herbs
- hot sauce
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
32 reviews
Excellent
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