Dairy Free Frittata
Super easy and packed with flavor, this creamy dairy free frittata is perfect for meal prep, quick dinners, potlucks and brunches! Healthy and simple to make, it’s filled with colorful veggies, fresh spinach and sun-dried tomatoes. Gluten free and vegetarian, it’s also easily customized to your own taste.
Fluffy in texture and perfectly creamy in flavor, this dairy free frittata is ready to shine for all your easy mealtime needs.
Here’s why I think you’ll love it:
- It’s packed chock full of colorful veggies – we have onion, bell pepper, fresh spinach!
- There’s plenty of yummy flavor thanks to fresh garlic and tangy sun-dried tomatoes.
- It’s satisfying, delicious and there’s definitely no weird sponge-like texture involved.
Plus, it makes for the perfect meal prep dish as it keeps incredibly well for several days in the fridge. Have it on hand for breakfast, lunch or even a quick and easy dinner.
Not to mention that you can absolutely switch up the veggies and mix-ins based on your own taste OR based on what you have in the fridge.
AND it can be served so many different ways. Try it with a side salad and some toast. Or maybe with hash browns or potatoes. Or even with a tray of roasted veggies.
You really can’t go wrong.
How To Make A Dairy Free Frittata
Cook the veggies. First up, we’ll saute our veggies in a skillet until nice and tender, before seasoning with salt and pepper to taste.
Whisk the eggs. Next, we’ll whisk together a dozen eggs, some almond milk, salt and pepper until smooth and well combined.
Transfer to a baking dish. The veggies get transferred to a well-greased baking dish, before we pour the egg mixture over the top.
Bake until set. Finally, it gets popped in the oven for about 25 to 30 minutes, until just set and slightly puffy.
Substitutions
- You can use a different non dairy milk in place of the almond milk. I also tested this with canned light coconut milk and it’s delicious that way as well.
- Try a different combination of veggies to switch things up. My only advice would be to stick to about the same general amount (a little more or less will be totally fine!).
- If you’re not trying to keep this vegetarian, you could definitely add some cooked bacon or cooked breakfast sausage to the mix.
- Fresh herbs make a lovely addition to the frittata. You can mix them into the veggie portion OR just sprinkle over the top after the frittata is fully cooked.
Tips & Tricks
- Grease your baking dish very well. This helps make sure the frittata doesn’t stick terribly to the pan.
- You absolutely want your veggies fully cooked AND seasoned before baking in the oven (they won’t cook any further during that time). So taste and make sure that they are tender and salted to your liking.
- Keep an eye on the frittata towards the end of the bake time as you don’t want to overcook it (which will result in a dry, spongy texture). You want it to be just set before removing. 27 minutes is perfect for me, but this will vary slightly depending on your own oven.
How To Store
Let the frittata cool completely, then store in an airtight container in the fridge. It will keep for about 4 days.
When ready to enjoy, reheat briefly or serve at room temperature. {Eggs can get rubbery if they are reheated for too long!}
Additional Dairy Free Breakfast Recipes:
- Dairy Free Breakfast Casserole
- Dairy Free Egg Muffins
- Dairy Free Crustless Quiche
- Classic Dairy Free Waffles
- Dairy Free French Toast Casserole
- Dairy Free Quiche
- Southwest Egg Scramble
- Dairy Free Cinnamon Rolls
Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Dairy Free Frittata
Super easy and packed with flavor, this creamy dairy free frittata is perfect for meal prep, quick dinners, potlucks and brunches! Healthy and simple to make, it’s filled with colorful veggies, fresh spinach and sun-dried tomatoes. Gluten free and vegetarian.
Ingredients
For the veggies:
- 1 tablespoon olive oil
- ½ of a medium red onion, chopped
- 1 large red bell pepper, chopped
- ¼ teaspoon fine sea salt
- 3 cloves garlic, minced
- 1 (5 ounce) package fresh baby spinach leaves
- ⅓ to ½ cup sun-dried tomatoes, patted dry and chopped (to taste)*
For the egg base:
- 12 large eggs
- ⅓ cup unsweetened plain almond milk
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350ºF. Generously grease a 9x13 inch baking dish with nonstick spray and set aside.
For the veggies:
- Add the olive oil to a large skillet set over medium heat. When hot, add in the onion, bell pepper and salt and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
- Working in batches, add in the spinach and cook until wilted. Remove from the heat, then stir in the sun-dried tomatoes. Taste and season with additional salt as needed.
For the egg base:
- In a medium-large bowl, whisk together the eggs, milk, salt and pepper until well combined and smooth.
- Transfer the veggie mixture to the prepared baking dish and spread evenly, then pour the egg mixture over the top.
- Bake for about 25 to 30 minutes, until the eggs are cooked through, set and appear puffed (the center should also only jiggle just a tad if you give it a gentle shake).
- Remove from the oven and let cool for about 10 minutes before digging in. If you run a butter knife gently around the edges, the egg slab will release easier from the pan.
Notes
*I’d encourage you to use sun-dried tomatoes that come packed in oil. Pull out as many as you need to fill the ⅓ to ½ cup (shaking off the excess oil), then pat dry and chop. If you only have the dry kind, I’d suggest re-hydrating them in warm water to plump before using.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 279mgSodium: 322mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 11g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
I could not find sun-dried tomatoes they were completely out. What would be a good substitute fresh tomatoes?
Hey Cindy – You can absolutely just leave them out. Fresh tomatoes won’t add the same punch of flavor (unless you wanted to roast them first!). Olives could also work.
This recipe was delicious. I’m wondering though if I could sub egg whites for half or all of the eggs?
So glad you enjoyed! Hmmm good question. I wouldn’t substitute more than half of the whole eggs for just whites – but I think that should work okay. I’d also keep an eye on it in the oven as it may cook a bit quicker without the richness / fat from the yokes.
Hi – thanks for sharing this recipe. Would the same work in an air fryer? Thanks.
Hi Arun – ooo that’s a good question. I’m not sure how it would work as I’ve never tried it in an air fryer. Sorry I can’t be of more help!
how many cups of veggies do you put in. I have a whole bunch of veggies left from a stir-fry and I am by myself. I would like to make this but half the recipe so 6 eggs and how much veggies. Thank you it looks delicious
Hey Jocelyne – I’ve never actually measured the veggies once cooked – my guess is it’s somewhere around 2 cups for the full recipe (but I’m not 100% sure on that!). Hope you enjoy 🙂
Made this for Mother’s Day since my mom is dairy intolerant. It was simple and yummy 🙂 Mom approved!
So happy to hear it Ruth! Thank you for taking the time to let me know 🙂
Planning on making this but want to include regular milk. Should I use skim, 1%, 2%, whole milk or 15% or 35% cream instead of almond milK? Would the volume of liquid be the same?
Hey Sharon – Any kind of regular milk should work just fine – unfortunately I’ve never tried it myself due to my allergy (I would probably stick to milk instead of cream). And yes, the amount would be the same. Enjoy!
I followed the recipe almost exactly, except that I had to use a different sized dish (7×11). I brought it to a New Year’s Day brunch with friends, and everyone loved it. I am now the designated frittata maker for our future brunches, hah! I had to bake this a lot longer than the recipe says, because of the different sized dish I used, which made it a much taller frittata. After 35 minutes of baking, I covered it with foil and returned it to the oven for another 6 minutes or so. The top and edges came out browned without being overcooked, and it was cooked through. Those who didn’t need to avoid dairy enjoyed topping it with goat cheese. Will definitely make this again!
haha oh I love this! Thank you for taking the time to let me know!
Yummy and healthy! I made this for myself and hubby. Instead of using the capsicum and tomatoes as I am on a alklaine diet atm, I used mushrooms and shaved ham. Its really versatile so you can chuck whatever you want in there. We enjoyed it and I will be making again for snacks/meal prep thank you for the recipe! God bless ❤️
So happy to hear this Grace! Love those substitutions 🙂 Thank you for taking the time to let me know!
Looks delicious! Do you think this would work with oat milk?
Yes absolutely!
Delicious recipe! I subbed in coconut milk and it tasted great. Thank you!
So happy to hear this Sally! Thanks for taking the time to let me know 🙂
This turned out so well. I invited a friend to lunch who does not eat dairy. I used coconut milk and added in some dairy free cheese (sprinkled on top too) served with salad and wholesome sourdough bread. Looked brilliant and tasted even better.
So happy to hear this Debbie! Thanks so much for taking the time to let me know 🙂
Eggs are dairy! How can you say this is dairy free??
Hey Chiara – eggs are not dairy – that’s just a common misconception. A quick google search will give you a full explanation or you can see my instagram post I did on the topic here: https://www.instagram.com/p/CCtvmorAWHh/
Hi! Any thoughts on making this ahead of time? I want to try it for my xmas brunch, but I usually prep everything xmas eve and then just pop in the oven in the morning.
Hey Ashley! So I would make the veggie mixture as directed and then cool / store in an airtight container in the fridge. You could also whisk together the egg mixture and cover and refrigerate. Then in the morning just assemble and bake (I’d give the egg mixture another quick whisk before pouring into the baking dish!). Hope you enjoy 🙂
Hi, can leftovers be frozen for later use?
Thanks, Kate
Hey Kate! Yes, this should freeze just fine in an airtight container for up to 3 months.
I absolutely love frittatas because they’re great any time of day and you can use anything you have on hand! This is so colorful and looks delicious!
Yes agreed! Thanks Marcie!
This looks incredibly delicious and perfect for any meal!
Thank you!
Can you use a pie pan and cut the receipe in half?
Hey Marcia – I’ve never tried this in a pie plate so it’s hard to say. But it should work fine if you halve the recipe and bake in an 8×8 inch pan (you might have to adjust the bake time slightly – just keep an eye on it). Enjoy!