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:
& 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
- 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
- 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
- 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.
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