Introducing an easy and flavorful frittata recipe made with vibrant spring produce!
Inspired in part by our Egg-Free Frittata, this 9-ingredient, dairy-free recipe is made with our crowd-pleasing macadamia nut cheese.
For fresh produce, we chose asparagus, sweet potato, leeks, and dill. But it’s a versatile recipe that can be adapted with whatever produce you have on hand.
What is a Frittata?
A frittata is an egg-based dish similar to a quiche, but without the crust.
It can be filled with vegetables, meats, and/or cheeses. Or, if you ask us, (almost) anything your heart desires!
How to Make a Frittata
- Cook sturdy veggies – any veggies that release a lot of water or take longer to cook than eggs (such as sweet potato & leeks) should be cooked before adding the eggs. That way they become perfectly tender.
- Whisk eggs with dairy-free milk (to prevent sticking) and salt & pepper (for flavor). We found the frittata was more prone to sticking when we omitted the dairy-free milk.
- Pour egg mixture over veggies.
- Add tender veggies and/or herbs – veggies that are quick to cook (such as asparagus) as well as dried or fresh herbs (such as dill) should be added at this time.
- Add (dairy-free) cheese – we prefer our homemade macadamia nut cheese, but a soft store-bought dairy-free cheese would work, too.
- Bake until cooked through and fluffy/golden brown.
How Long to Bake a Frittata
When making a frittata with 10 eggs, we find that 10-12 minutes at 375 degrees Fahrenheit is perfect!
You are looking for it to be fluffy and golden brown. It’s important not to overcook as doing so will cause the frittata to be tough.
Frittata Flavor Variations
There are so many possibilities for what to add to a frittata, but we think these would be delicious:
- Sun-dried or slow-roasted tomatoes + onion + basil + arugula + (dairy-free) cheese
- Roasted broccolini + onion + bell pepper + parsley + (dairy-free) cheese
- Sautéed mushrooms + leeks + thyme + (dairy-free) cheese
- … & so many more!
We’d love to hear your favorite combinations in the comments below!
We hope you LOVE this frittata! It’s:
Easy
Filling
Fresh
Adaptable
& So delicious!
This would make a delicious weekend brunch paired with our Perfect Roasted Potatoes and Detoxifying Beet & Berry Smoothie! Or, make ahead for the work week for a quick and easy breakfast.
More Brunch Recipes
- Easy Egg-Free Frittata
- Blender Banana Pancakes (Gluten-Free!)
- Easy Vegan Sausage (Soy- & Gluten-Free!)
- 2-Ingredient Sweet Potato Hash Browns
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Spring Frittata with Leeks, Asparagus, and Sweet Potato
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
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.
Jen says
I made it basically as is, I used Boursin cheese because that’s what I had. In a cast iron skillet, mine needed about 25 minutes to bake before the eggs set.
Thank you for sharing your experience, Jen! xo
Juliana says
Oh, and I don’t have a cast iron pan, so baked with a regular round baking tray! It was a bit smaller (25cm), so maybe that’s why it took longer to bake.
Juliana says
I made this yesterday substituting with white asparagus, mature cheddar and added some leftover spinach and canned black lentils for extra nutrients. Turned out pretty tasty, but it did take 20-25 minutes to cook the eggs properly!
Thank you for sharing, Juliana! Your modifications sound lovely! xo
Marie says
I just made this recipe using 2 leeks, asparagus, kale, and a mix of white cheddar, Parmesan and feta, and it is TASTY! Note to those who don’t own a cast iron pan: I used an 8×8 glass dish and it took about 30 to cook until the middle set. I sautéed the leeks and kale in a pan on the stovetop.
I eat this with a bit of Greek yogurt and it is delicious and wholesome. Thanks for this super easy recipe! I’ll be making it again.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Marie!
Randi Steckler says
I made this frittata last night and like all recipes on this website, it was excellent!
I made these changes:
8 eggs instead of 10
Veggies used: Sweet onion, portobello mushrooms, leeks, sweet potato.
I didn’t have any dill so I used fresh parsley.
I used Violife cheddar cheese. I really liked having the cheese on top instead of mixed in how I had made it previously.
It was served with Socca bread (also yummy)
Awesome low cost recipe!
We’re so glad you enjoyed it, Randi! Thank you for the lovely review and for sharing your modifications! xo
Stacey says
Would Goat cheese be a good substitute for the Macadamia nut cheese, in a pinch?
We think that would be lovely! Let us know if you try it!
Veronica says
What do you suggest when leeks and asparagus are out of season?
Hi Veronica, we have some suggested flavor variations in the post that might interest you! But maybe sautéed onion and slow roasted cherry tomatoes? Let us know if you try it!
Kat says
This has been a weekly staple in our house for the last few months! Leftovers make a great lunch. I did a version with bacon and sun dried tomatoes that was bomb. I also need to cook mine for at least 30 minutes – idk why. My pan might only be 10 inches so the eggs are thicker? Anyways, it’s still an excellent recipe and we love the versatility!
We’re so glad you enjoy it, Kat! Ah- yes, the pan size could be the difference. Thanks so much for sharing!
Marisa B says
I made this in a 12 inch cast iron skillet and the only thing I did differently was omit the vegan cheese because I didn’t have it, but I also didn’t measure the veggies I added and ended up with more asparagus and and sweet potato the recipe probably called for. For that reason I believe, I had to cook it for quite a bit longer to get the middle to settle. I probably cooked mine for 16-18 minutes. It turned out great though! Thanks for another amazing recipe.
We’re so glad you enjoyed it, Marisa! Thanks so much for sharing!
Ruth Taylor says
Just cooked this for the first time for lunch. Tasty! But took much longer than the 10-12 minutes in the oven once the egg mixture was added!
Thanks for sharing, Ruth! Cook time can fluctuate based on type and size of pan. Glad you enjoyed it!
Alex says
Loved this! I ad libbed with a combo of leftover fresh and frozen veggies (butternut squash, frozen grilled asparagus, one big shallot), and it turned out awesome in my cast iron! Oh, and I used goat cheese! Just so tasty. Mine ended up needing 12 minutes in the oven.
Lovely! Thanks for sharing, Alex!
Kelsi Rey-Spielman says
Awesome! I’ve been a huge fan of the minimalist baker recipes for years!!! It’s my go to site for recipes and I’ve never left a review but I’ve never mastered the GF/DF frittata until now, this is a huge win for our family with food sensitivities! Thank you so much, we’ve already made it several times! We always stir fry extra veggies and greens so it’s easy to make while cooking other things then have a wonderful frittata to snack on during the week! Pandemic save for this family! Also, I’ve never followed a recipe to a T (due to lack of ingredients) and yet they’ve all been family hits right away! Thank you again so much!
Yay! We’re so glad you enjoyed it, Kelsi! Thanks so much for the lovely review! xo
DebV says
Followed this recipe to the T and it was perfect and soooooo delicious. So excite that I discovered your website and blog thanks to My New Roots.
Kate says
Made this in my cast iron and only alterations were that I used goat cheese instead of the macadamia nut cheese. For some reason I had a layer of fluid still on top after baking for the 12 minute max time so I left it in longer because I didn’t want to risk eating raw egg. Ended up causing the texture and consistency to be off and also flavor wasn’t what I was anticipating. First recipe I had made of yours that didn’t quite come out! Do you know what may have caused this? Thanks!
Hi Kate, the fluid was likely just some moisture seeping up from the vegetables, which is normal, especially with asparagus. But I’m glad you stayed on the safe side. As for the texture, I’m assuming you whisked the eggs well, used high quality eggs, and added a nice quality dairy-free milk? If so, the main issue sounds like slightly over baking.
Zachary McCarty says
Easy and delicious. Made with goat cheese!
Yum! Thanks for sharing, Zachary!
Nursen says
This was delicious! Thank you for the recipe, I was nervous about making my first frittata but it turned out wonderfully. I used dairy milk and mixed the eggs, milk, and seasonings in my blendtec for added whipping and it was like a cloud. I used an Anolon anodized pan and didn’t have any issues with sticking, although it did take almost twice as long to bake. Maybe because I had the oven set to convection? I just took it out when jiggling the pan didn’t cause waves inside and let it sit for about 5 minutes to completely set before cutting, and it was silky, fluffy perfection. I’ll be making frittatas a lot more often now that I know how simple it is, thanks again!
Thanks so much for the lovely review, Nursen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kimberly K says
This is a fresh and versatile frittata, and a fantastic use-up-fridge-scraps recipe. I used roasted sweet potato instead of raw, Brussels sprouts (sliced 3-4x lengthwise so they’re not bulky and still pretty), leeks, and orange bell pepper (if I had red or yellow, I’d prioritize that to get the different colors), fresh parsley, and herbed cheese (for non vegans, goat would be lovely; next time I have vegan cheese in the house I’ll try it here). Nice combo; I cut it back to make two servings only, with no problems, and no difference in cook time.
But! An inspired accident happened… I served it with salad, and some of the dressing swam across the plate and soaked into the bottom of the frittata, adding an unexpected hit of vinegary sweetness. WOW! From now on, I will always serve this on top of a plate dressed with either good sweet balsamic, or maybe even a touch of pomegranate molasses mixed with ACV. Seriously guys, try this!
Sylvia says
Can you substitute baby Bella sliced mushrooms for sweet potato?
Hi Sylvia, we think that would work! You may need to sauté them a little longer though to remove more of the moisture. Let us know how it goes!
Allie says
This was great! Made it just as the recipe said. My husband said, “I was skeptical when you said nut cheese… but this is amazing! Great flavor.” Thank you for the recipe!
So kind! xoxo
Dani Blumstein says
This is delightful! Possibly one of the most refreshing things I’ve ever made. So good!
xoxo! Thanks, Dani!
Abby Hoover says
Has anyone tried this with egg substitute… is that even a possibility or wishful thinking?
I think it would wonderfully modified from this egg-free recipe!