Spring Frittata With Leeks, Asparagus, and Sweet Potato
Enjoy this delicious frittata made with spring’s vibrant produce!
The egg-free frittata partly inspires this nine-ingredient, non-dairy recipe. It uses our crowd-pleasing macadamia-nut cheese.
We chose sweet potato, asparagus, leeks, and dill as our fresh produce. It’s a versatile recipe that can be modified to use whatever produce you have.
What is Frittata?
A frittata, a dish made with eggs and crustless, is similar to a quiche.
You can fill it with cheese, meat, or vegetables. If you ask us ( almost), we can make it with anything!
How to Make Frittata
Cook tough veggies — any vegetables that produce a lot of water or require more time to cook (such as leeks & sweet potatoes) should be prepared before adding eggs. This will make them perfectly tender.
Whip eggs using dairy-free (to avoid sticking) milk and add salt & pepper for flavor. The frittata stuck more when we didn’t use dairy-free milk.
Pour egg mixture over veggies.
Add tender vegetables and herbs — veggies that cook quickly (such asparagus) or dried or fresh herbs, such as dill, should be added now.
Add cheese. We prefer the homemade Macadamia Nut Cheese, but you can also use a store-bought soft dairy-free cheese.
Cook until golden brown and fluffy.
How long does it take to bake a frittata
10-12 mins at 375 degrees Fahrenheit are perfect for a frittata with ten eggs!
It should be golden and fluffy. You don’t want to make the frittata challenging by overcooking it.
Ten large eggs (organic and pasture-raised if possible).
We prefer plain unsweetened almond milk.
Half a teaspoon of each black pepper and sea salt
Avocado oil or any other oil with a high smoke point (such as refined coconut oil): 2 Tbsp
Cubed sweet potato (skin still on // 1 1/2 cups potatoes as written in the recipe)
Leek or shallot sliced into 1 cup
Asparagus, trimmed and chopped to 1 cup
Use other herbs of your choice, or substitute 1/2 cup dried dill for 1/4 cup chopped dill.
Use store-bought dairy-free soft cheese instead of 1/4 cup Macadamia Nut Cheese.
Optional FOR SERVING
Ripe avocado, sliced
Microgreens / fresh herbs
Preheat oven to 375 F.
Heat a 12-inch skillet on medium heat. (We prefer cast-iron or nonstick. // Stainless steel tends to stick. // If you are adjusting the serving size, make sure to adjust the size of your pan.
Add the oil to the pan and stir it in. Be sure to coat the sides of your pan as well, so that the eggs won’t stick later.
Add the leek, sweet potato, and a little salt and pepper. Stir to coat. Stir occasionally. Sautee for 2 to 3 minutes. Shake into an even layer.
In a preheated oven, bake for 10 minutes. Sweet potatoes and leeks should be fork-tender. Remove the sweet potatoes from the oven using an oven mitt.
Meanwhile, crack the eggs and add them to a medium-sized mixing bowl. Mix well and add salt and pepper. Add dairy-free milk. Stir in the chopped asparagus and dill.
Spread the vegetables evenly with the egg mixture. Top with 2 tsp of dairy-free shredded cheese (see picture).
Return the oven to bake for 10-12 minutes, or until eggs are fluffy and golden brown. Do not overbake the frittata or it will become tough.
Enjoy it fresh. Garnish the dish with dill or other fresh herbs, avocado ripe, microgreens and/or ripe avocado (all optional). Serve with hot sauce or Socca Bread to make it grain-free.
Covered, store leftovers in the fridge for up to two days. Reheat the leftovers in the oven or microwave or on the stovetop. Fresh is best. Not suitable for freezing