Frittata with Leeks, Asparagus, + Sweet Potato

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 F (190 C).

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

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.

Step 7

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).

Step 8

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.

Step 9

Enjoy fresh. Garnish with additional dill, ripe avocado, microgreens, and/or other fresh herbs (all optional).

Step 10

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.

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