Frittata with Leeks, Asparagus, + Sweet Potato

Name: Frittata with Leeks, Asparagus, + Sweet Potato
Cuisine: European, Mediterranean, Italian
Ingredients: 2 Tbsp avocado oil (or other neutral oil with high smoke point, such as refined coconut); 1 large 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 organic parmesan cheese; 10 large eggs (organic, pasture-raised when possible); 1/3 cup whole grass-fed milk; 1/2 tsp each sea salt and black pepper

10 steps

Updated at: Thu, 17 Aug 2023 14:14:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories229.1 kcal (11%)

Total Fat13.8 g (20%)

Carbs12.5 g (5%)

Sugars3.6 g (4%)

Protein13.5 g (27%)

Sodium309.8 mg (15%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Veggies

2 Tbspavocado oil

or other neutral oil with high smoke point, such as refined coconut

1sweet potato

large, cubed, skin on, ~ 1 1/2 cups potato as recipe is written

1 cupleek

sliced, or shallot

1 cupasparagus

trimmed and chopped

¼ cupdill

chopped, or sub 1/2 this amount in dried dill // or use other herb of choice

¼ cupparmesan cheese

organic

Eggs

10eggs

large, organic, pasture-raised when possible

⅓ cupmilk

whole, grass-fed

½ tspsea salt

½ tspblack pepper

Instructions

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.

View on Adapted from The Minimalist Baker

↑Support creators by visiting their site 😊