Leek and Sweet Potato Frittata
Packed with vibrant flavors and wholesome ingredients, this Leek and Sweet Potato Frittata is a simple yet elegant dish that’s perfect for any time of day. Combining the natural sweetness of golden sautéed sweet potatoes with the delicate, earthy flavor of tender leeks, this oven-baked frittata is a nutrient-rich, high-protein meal made with eight perfectly seasoned eggs. A touch of optional Parmesan cheese adds a savory depth, while fresh parsley provides a pop of color and freshness. Ready in just 40 minutes, this one-pan recipe is ideal for brunch gatherings or quick weeknight dinners. Serve it warm alongside a crisp green salad or cooled for grab-and-go lunches that never sacrifice flavor.
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Recipe Information
Ingredients
- 2 medium leeks (white and light green parts only)
- 1 large sweet potato
- 2 tablespoons olive oil
- 8 large eggs
- 0.25 cup milk (dairy or plant-based)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 0.25 cup parmesan cheese (optional, grated)
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potato and cut it into small cubes, about 1/2-inch pieces.
Slice the leeks thinly, rinse them thoroughly under cold water to ensure any grit is removed, and pat them dry with a clean towel.
In a large oven-safe skillet or cast-iron pan, heat 1 tablespoon of olive oil over medium heat.
Add the sweet potato cubes to the skillet and cook for about 8–10 minutes, stirring occasionally, until they are tender and slightly golden.
Remove the sweet potatoes from the skillet and set them aside momentarily.
Add the remaining 1 tablespoon of olive oil to the skillet and sauté the leeks over medium heat until softened, about 5 minutes.
While the leeks cook, whisk together the eggs, milk, salt, and black pepper in a large bowl. If using parmesan cheese, mix it into the egg mixture as well.
Return the sweet potatoes to the skillet, spreading them out evenly with the leeks.
Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to ensure the egg mixture spreads evenly through the leeks and sweet potatoes.
Cook on the stovetop over medium heat for 3–4 minutes, until the edges of the frittata begin to set.
Carefully transfer the skillet to the oven and bake for 12–15 minutes, or until the center of the frittata is fully set and the top is lightly golden.
Remove from the oven and let the frittata cool for 5 minutes before slicing.
Garnish with fresh parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1522 mg | 507% | |
| Sodium | 4222 mg | 184% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 21.1 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1074 mg | 83% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1453 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
