Spring Frittata with Leeks, Asparagus, and Sweet Potato

Ingredients:

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

    FOR SERVING optional:

  • Ripe avocado, sliced

  • Microgreens / fresh herbs

  • Hot sauce

  • Instructions

  • Preheat oven to 375 F (190 C)

    Instructions:

  • 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.