January 15, 2020

Dairy Free Frittata

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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.

Three slices of Dairy Free Frittata on small white plates.

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.

A glass mixing bowl with eggs, almond milk and a whisk.

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.

Chopped veggies in small bowls and then an unbaked frittata in a baking dish.

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. 

A cooked Dairy Free Vegetable Frittata in a white baking dish.

Tips & Tricks 

  1. Grease your baking dish very well. This helps make sure the frittata doesn’t stick terribly to the pan.
  2. 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. 
  3. 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!}

A slice of Dairy Free Egg Frittata on a plate with a bite taken out with a fork.

Additional Dairy Free Breakfast Recipes:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Dairy Free Frittata

Dairy Free Frittata

Yield: about 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

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

  1. Preheat the oven to 350ºF. Generously grease a 9x13 inch baking dish with nonstick spray and set aside.

For the veggies:

  1. 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. 
  2. 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:

  1. In a medium-large bowl, whisk together the eggs, milk, salt and pepper until well combined and smooth.
  2. Transfer the veggie mixture to the prepared baking dish and spread evenly, then pour the egg mixture over the top.
  3. 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).
  4. 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: 1
Amount 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.

© Ashley / Cook Nourish Bliss
Cuisine: Italian / Category: Breakfast
Breakfast, Dairy Free, Easter, Eggs, Freezer-Friendly, Gluten Free, Grain Free, Lunch, Main Dish, Meatless, Recipes (ALL), Seasonal, Soy Free, Vegetarian, Weeknight
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