Sweet Potato, Leek and Spinach Frittata


The Clean Plates Cookbook is the perfect introduction to healthy, clean eating by mapping out delicious meals made of real, whole ingredients. Satisfy your morning hunger with this delicious recipe for Sweet Potato, Leek and Spinach Fritatta! 

Serves 6-8

• 2 tablespoons organic extra-virgin olive oil
• 6 ounces/170 h yellow-fleshed sweet potatoes, cut into ½-inch/1.25 cm dice
• 2 medium-sized leeks, white and light green parts only, quartered lengthwise and cut into ½-inch/1.25 cm slices
• 12 large organic, pasture-raised, or antibiotic-free eggs
• ½ cup/120 mL grass-fed organic milk or unsweetened nut milk
• 4 teaspoons chopped fresh thyme
• 1 ½ teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 cup/125 g grated Parmesan cheese, divided
• 2 cups/30 g loosely packed spinach leaves

File 2172

In a medium, ovenproof skillet over medium heat, heat the oil. Add the potatoes and cook, stirring occasionally, for 2 minutes. Add the leeks andcook, stirring occasionally, until all the vegetables are tender, about 6 minutes.

Meanwhile, in a medium bowl, whisk the eggs. Whisk in the milk, thyme, salt, pepper and ¾ cup/90 g of the cheese.

Add the egg mixture to the skillet, stirring gently to evenly distribute the vegetables. Lower the heat to medium-low and cook without stirring until the eggs are set around the edges, about 10 minutes.

Meanwhile, preheat a broiler and arrange a rack about 8 inches from the heating element.

Scatter the spinach leaves on top of the frittata, pressing them down to slightly submerge, and sprinkling the remaining ¼ cup/35 g of cheese. Place the skillet under the broiler and broil until the eggs are set and the top of the frittata is golden brown, about 5 minutes.

Transfer the frittata skillet to a wire rack (careful, the handle and pan will be hot) and let cool for 10 minutes.

Cut the frittata into eight to ten wedges. Serve warm or at room temperature.