Spring Frittata with Leeks, Asparagus, and Sweet Potato

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Cast iron skillet of our Spring Frittata topped with microgreens

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.

Asparagus, sweet potato, leek, dill, eggs, and other ingredients for making our Spring Frittata recipe

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!

Sautéing leek and sweet potato in a skillet to make our Spring Frittata recipe

How to Make a Frittata

  1. 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.
  2. 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.
  3. Pour egg mixture over veggies.
  4. 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.
  5. Add (dairy-free) cheese – we prefer our homemade macadamia nut cheese, but a soft store-bought dairy-free cheese would work, too.
  6. Bake until cooked through and fluffy/golden brown.
Whisking pasture-raised eggs with dairy-free milk for our Spring Frittata recipe

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.

Pouring egg mixture into a cast iron skillet for our Spring Frittata recipe

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!

Skillet of uncooked Frittata with asparagus, nut cheese, and dill

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

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!

Skillet and slice of our Spring Vegetable Frittata with the slice topped with avocado, red pepper flake, and microgreens

Spring Frittata with Leeks, Asparagus, and Sweet Potato

An easy, flavorful, and dairy-free frittata made with vibrant spring produce! Very versatile and only 9 ingredients required.
Author Minimalist Baker
Cast iron skillet of Spring Vegetable Frittata made with asparagus
4.69 from 16 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 (Slices)
Course Breakfast, Entrée
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly No
Does it keep? 2-3 Days



  • 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.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 slices Calories: 203 Carbohydrates: 4.6 g Protein: 11.3 g Fat: 15.7 g Saturated Fat: 3.5 g Polyunsaturated Fat: 2.38 g Monounsaturated Fat: 8.69 g Trans Fat: 0 g Cholesterol: 308 mg Sodium: 341 mg Potassium: 242 mg Fiber: 1.3 g Sugar: 1.2 g Vitamin A: 2419 IU Vitamin C: 2.65 mg Calcium: 75.78 mg Iron: 2.06 mg

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My Rating:

  1. 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.

  2. 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.

  3. 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!

  4. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Marie!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Randi! Thank you for the lovely review and for sharing your modifications! xo

  6. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Kat! Ah- yes, the pan size could be the difference. Thanks so much for sharing!

  7. 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.

  8. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Ruth! Cook time can fluctuate based on type and size of pan. Glad you enjoyed it!

  9. 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.

  10. 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!

  11. 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.

  12. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  13. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  14. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  15. 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!