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.