Ingredients
Scale
- 10 large eggs (organic, pasture-raised when possible)
- 1/3 cup dairy-free milk (preferably unsweetened plain almond milk)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbsp avocado oil (or another neutral oil with a high smoke point, such as refined coconut oil)
- 1 small sweet potato, cubed (skin on, ~1 ½ cups)
- 1 cup sliced leek or shallot
- 1 cup trimmed and chopped asparagus
- 1/4 cup chopped dill (or substitute 1/2 the amount with dried dill or another herb)
- 1/4 cup macadamia nut cheese (or store-bought soft dairy-free cheese)
- Ripe avocado, sliced (for garnish)
- Microgreens or fresh herbs (for garnish)
- Hot sauce (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat a large skillet and add avocado oil to coat.
- Add sweet potatoes and leeks; season with salt and pepper; sauté for 2-3 minutes.
- Spread vegetables evenly and bake for 10 minutes.
- Whisk eggs in a bowl, add dairy-free milk, salt, pepper, asparagus, and dill.
- Pour egg mixture over baked vegetables; top with macadamia nut cheese.
- Bake until eggs are cooked through and golden brown (10-12 minutes).
- Garnish with avocado and microgreens; serve hot.
Notes
A cast-iron skillet promotes even cooking.
Feel free to experiment with herbs for extra flavor.
This dish is great for meal prep and can be stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 260
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg