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Spring Frittata with Leeks, Asparagus, and Sweet Potato

An easy, flavorful, and dairy-free frittata made with vibrant spring produce! Very versatile and only 9 ingredients required.
Author Minimalist Baker
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Cast iron skillet of Spring Vegetable Frittata made with asparagus
4.69 from 16 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 (Slices)
Course Breakfast, Entrée
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly No
Does it keep? 2-3 Days

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 // check out our Guide to Dairy-Free Cheese for tips!)

FOR SERVING optional

  • Ripe avocado, sliced
  • Microgreens / fresh herbs
  • Hot sauce
US Customary - Metric

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.

Video

Notes

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

Nutrition (1 of 6 servings)

Serving: 1 slices Calories: 203 Carbohydrates: 4.6 g Protein: 11.3 g Fat: 15.7 g Saturated Fat: 3.5 g Polyunsaturated Fat: 2.38 g Monounsaturated Fat: 8.69 g Trans Fat: 0 g Cholesterol: 308 mg Sodium: 341 mg Potassium: 242 mg Fiber: 1.3 g Sugar: 1.2 g Vitamin A: 2419 IU Vitamin C: 2.65 mg Calcium: 75.78 mg Iron: 2.06 mg