This is a super flavorful and very nutritious breakfast/brunch option just in time for Mother's Day! I love frittatas because they're simple to make and are a great way to sneak in extra veggies. This spring-inspired recipe uses leeks, asparagus, and sweet potato, but you could easily swap any of those out for other veggies you may have on hand (ie. yellow onions, zucchini, mushrooms, butternut squash, etc.).
1/3 cup milk of choice
1/2 tsp salt
1/2 tsp pepper
1 tsp dried dill (sub 1 tbsp fresh dill)
2 tbsp avocado oil
1 cup sweet potato, cubed (skin on)
1 cup leeks, sliced (sub shallots or yellow onion)
1 cup asparagus, trimmed & chopped into bite sized pieces
1/4 cup cheese of choice (I recommend goat cheese or parmesan)
Arugula or fresh herbs
Preheat oven to 375° F.
Heat a large (12-inch) oven-proof skillet (like cast iron) over medium heat. Once hot, add avocado oil (2 tbsp) and swirl to coat, making sure to get the sides of the pan so the eggs don't stick later on.
Add the chopped sweet potato and sliced leeks/onions and season with salt and pepper. Stir to coat and sauté for 3-5 minutes, stirring frequently.
Shake the sweet potatoes and leeks into an even layer then place the skillet into the preheated oven for 10 minutes until the sweet potatoes are fork tender.
While in the oven, you can prepare your egg mixture. Whisk together eggs, milk, salt, pepper, and dill in a medium bowl.
Once the sweet potato and leeks are done, remove the skillet from the oven. Add the chopped asparagus to the skillet first, then pour the egg mixture over the veggies, using a spatula to ensure the veggies are evenly dispersed. Then sprinkle the cheese on top.
Return to the oven and bake until eggs are cooked through - around 10-12 minutes. The edges will start to get golden brown and the center will be set.
Remove from the oven and let cool for at least 10 minutes before serving. Top with avocado, greens, and extra cheese!
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