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Sweet Potato, Leek, and Swiss Chard Frittata

Sweet Potato, Leek, and Swiss Chard Frittata


Looking for a breakfast that is filling and nutritious and will wow any brunch date without a huge amount of effort? Look no further! This frittata is the right mix of sweet, salty, and savory, with a crispy top and creamy center. Nick and I finished it in less than a day. 

I eat eggs about five times a week. They're a great source of protein, inexpensive and versatile. But, I have been stuck in a rut lately of scrambled or soft boiled eggs and needed a change. Enter the frittata. I've never been a huge fan of frittatas, call me an egg purist but I usually like my eggs straight up. So, with trepidation, I tried to throw in some of my favorite ingredients and was surprised by how much I absolutely loved it. 

This went better than my last frittata adventure, where I accidentally grabbed the oven hot pan handle with my hand and ended up buying the drugstore out of burn pads, ointment, and anything else I could get my hands on. Pro tip: use a potholder. 

I love the blend of colors in this, a lot of orange, green, and yellow, perfect for transitioning over to spring eating. You can serve this right away, but it also tastes exactly the same when warmed up (if you want to crisp the crust more, simply warm in the toaster). 

It's also a great way to get a ton of nutrients into your body in a delicious way. Here's the nutrition profile: 


Now potatoes may not be great to eat all the time, but sweet potatoes are! Sweet potato is high in antioxidants making it a great brain booster and immunity enhancer. It also promotes vision health (as do carrots!). 

 Swiss Chard, besides being insanely beautiful in color and texture, packs a punch when it comes to nutrients. They're major inflammation reducers which is critical for people with autoimmune like me and they also help with healthy production of skin cells, aka if you want glowy skin you should be eating this or another kind of leafy green every single day. They also help digestion and improve bone health with critical sources of calcium and Vitamin K.


Eggs are protein rich and a good source of Vitamin D which many of us are deficient in, especially if you live somewhere that gets a regular winter. Broccoli is high in fiber which helps with digestion regulation as well as potassium which helps nerve functioning and muscle contraction (re: cramps). 

Leeks are part of the onion family and while they're similar in taste albeit a bit sweeter, I like them because they're a little milder, adding in that great onion flavor without the harshness on your taste buds and on your stomach. They have similar benefits to garlic or onions in that they're antioxidant rich which is an immunity enhancer, they promote healthy red blood cells for cardiovascular health, and they can help regulate digestion (re: you won't be burping leek taste for hours after you eat it). 

You can of course, throw in whatever ingredients you have around if you don't have all of these. Kale works well as a replacement for the swiss chard as do shallots as a replacement for the leeks. Let me know if you try it!  


Sweet Potato, Leek, and Swiss Chard Frittata


  • 3-4 stalks swiss chard
  • 2 medium sized sweet potatoes, skinned and diced 
  • 1 leek (white part only) 
  • 1 cup broccoli 
  • 6 eggs 
  • 1/4 cup almond milk (or dairy free milk of your choosing)
  • 2 tablespoons nutritional yeast 
  • 2 tablespoons ghee (or similar cooking oil) 
  • Paprika, cayenne pepper, salt, pepper to taste


  • Cut off the bottom and top of the leek, leaving only the white part and rinse thoroughly, as dirt is often between the layers of the center part of the leek 
  • Chop leek horizontally so you get nice thin circles and then cut vertically in half; place in pan with warmed ghee on medium heat and cook until leeks are translucent 
  • While the leeks are cooking, wash the swiss chard and take the leaves off the colorful stems, then chop roughly so leaves are in bite sized pieces 
  • Set oven for 400
  • Wash and cut broccoli into bite sized pieces, or if using frozen broccoli (which I did), stick in microwave 2-3 minutes so it's unfrozen 
  • Place both swiss chard and broccoli into pan with leeks and cook until broccoli is soft and swiss chard is wilted
  • While your vegetables are cooking, beat 6 eggs and the almond milk until well combined
  • Turn the pan to low heat and add in the eggs, mixing well so vegetables are evenly distributed
  • Add in spices to taste and nutritional yeast 
  • Cook for 2-3 minutes until the edges begin to cook then place in the oven for about ten minutes 
  • After the eggs are lightly brown, set the oven to broil for 2 minutes which will give the frittata the crisp top layer 
  • Remove carefully and let cool slightly before using a spatula to remove from the pan 
    • Pro tip: I used a spatula to loosen the frittata, then flipped it onto a plate to keep it together 
  • Serve warm, will keep in fridge for 5-6 days! 
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