Delicious Sweet Potato, Leeks, and Greens Frittata Recipe

Who doesn’t love a hearty and nutritious breakfast?

If you’re tired of the same old scrambled eggs or oatmeal, it’s time to shake things up with a delicious sweet potato, leeks, and greens frittata!

This savory dish is not only packed with flavor but also provides a healthy dose of vitamins and minerals to kickstart your day.

Let’s dive into this mouthwatering recipe and discover how to make it your new breakfast favorite.

Ingredients You’ll Need:

To whip up this delectable frittata, you’ll need the following ingredients:

Sweet potatoes – 2 medium-sized, peeled and diced

Leeks – 2 large, sliced thinly

Greens (spinach, kale, or Swiss chard) – 2 cups, chopped

Eggs – 6 large, beaten

Milk – 1/4 cup

Olive oil – 2 tablespoons

Garlic – 2 cloves, minced

Salt and pepper – to taste

Optional: shredded cheese for topping


Now, let’s get cooking! Follow these simple steps to create your sweet potato, leeks, and greens frittata:

Preheat your oven to 375°F (190°C).

Sauté the sweet potatoes: Heat olive oil in a large oven-safe skillet over medium heat. Add diced sweet potatoes and cook until they start to soften, about 5 minutes.

Add leeks and garlic: Stir in sliced leeks and minced garlic, and cook until the leeks are tender and fragrant, about 3 minutes.

Add greens: Toss in your chopped greens of choice and cook until wilted, about 2 minutes.

Prepare the egg mixture: In a separate bowl, whisk together eggs, milk, salt, and pepper.

Combine everything: Pour the egg mixture evenly over the sweet potato, leeks, and greens mixture in the skillet. Gently stir to ensure everything is evenly distributed.

Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and golden brown on top.

Serve: Once cooked, remove the frittata from the oven and let it cool for a few minutes. Slice into wedges, serve hot, and enjoy!

Why You’ll Love This Recipe:

Nutrient-rich: Sweet potatoes, leeks, and greens are all packed with essential vitamins and minerals, making this frittata a wholesome breakfast option.

Versatile: You can customize this recipe by adding your favorite ingredients such as cheese, herbs, or even leftover roasted vegetables.

Meal prep-friendly: Whip up a batch of this frittata ahead of time and enjoy quick and easy breakfasts throughout the week.

Tips for Success:

Don’t overcook: Keep an eye on the frittata while it’s in the oven to prevent it from becoming dry.

Use a non-stick skillet: This will make it easier to remove the frittata from the pan once it’s done baking.

Experiment with toppings: Sprinkle some cheese or fresh herbs on top before baking for an extra burst of flavor.


Say goodbye to boring breakfasts and hello to flavor-packed mornings with this sweet potato, leeks, and greens frittata recipe.

Whether you’re cooking for yourself or feeding a crowd, this dish is sure to impress with its simplicity and deliciousness.

Give it a try and get ready to elevate your breakfast game!

H2: FAQs:

Can I make this frittata ahead of time?

Absolutely! This frittata can be prepared ahead of time and stored in the refrigerator for up to 3 days. Simply reheat slices in the microwave or oven before serving.

Can I substitute the greens with other vegetables?

Yes, feel free to swap the greens with whatever vegetables you have on hand. Broccoli, bell peppers, and mushrooms are all great options.

Can I make this frittata dairy-free?

Yes, you can omit the milk and cheese from the recipe if you prefer a dairy-free option. The frittata will still turn out delicious!

Can I freeze leftovers?

While you can freeze leftovers, the texture may change slightly upon reheating. It’s best to enjoy this frittata fresh or within a few days of making it.

Is this recipe suitable for a vegetarian diet?

Yes, this frittata is vegetarian-friendly and makes for a satisfying meat-free meal option.

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