Spring Frittata with Leeks, Asparagus, and Sweet Potato

Ingredients

• Egg

  Whole, fresh eggs

  10 large or 500g

• Almond milk

  Plain

  ⅓ cup or 80g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Avocado oil

  2 tbsp or 28g

• Sweet potato

  Raw, unprepared

  100g

• Leeks

  (bulb and lower leaf-portion), cooked, boiled, drained, without salt

  1 cup, chopped or diced or 104g

• Asparagus

  Raw

  1 cup or 134g

• Dill

  Fresh

  ¼ cup sprigs or 2g

• Goat cheese

  Hard type

  100g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

Directions

1. Preheat oven to 375 F (190 C).
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).
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.
4. Add the sweet potato and leek and season with a bit of salt and pepper. Stir to coat. Saute for 2-3 minutes, stirring occasionally. Then shake into an even layer.
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).
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.
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).
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.
9. 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).
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.
11. Recipe by: Minimalist Baker (source: https://minimalistbaker.com/spring-frittata-with-leeks-asparagus-and-sweet-potato/)