This Dairy-free Frittata Recipe is a great way to use any leftover veggies you have in your fridge. Enjoy it with your favorite things such as toast, fresh fruit, sliced avocado, etc.
It's a great source of protein and healthy fats and can be enjoyed both as a healthy breakfast and as an easy dinner.
Jump to:
Ingredients and Substitutions
Get more info on these simple ingredients in the recipe card below.
- Eggs: I highly recommend using free-range eggs if possible.
- Non-dairy milk: You can use any unsweetened dairy-free milk you like such as soy milk or almond milk. Full-fat coconut milk will work as well but will leave a slight coconut taste.
- Baby spinach: Can be substituted with kale or another leafy green vegetable.
- Extra virgin olive oil: For sauteeing the vegetables.
- Fresh dill: You can use any fresh herbs you like including parsley, basil, cilantro, etc.
- Salt and black pepper: To taste.
- Red onion: Can be substituted with yellow onion or green onion.
- Red bell peppers.
- Cherry tomatoes.
How to Make Dairy-free Frittata
Preheat your oven to 390ºF (200ºC). In a medium bowl, crack the eggs, then add the non-dairy milk alongside a few pinches of salt and black pepper.
Using a whisk, mix until the eggs are fluffy and the white and yolks are well incorporated. Set aside.
Heat a cast-iron skillet or a large skillet over medium heat. Once hot, add a little bit of olive oil and let it heat until sizzling. Add the red onion, red bell pepper, and a pinch of salt and back pepper.
Saute for 3-4 minutes, then turn off the heat and add the cherry tomatoes and baby spinach, a pinch more salt, and black pepper and stir. Cook until the spinach is wilted, then remove from the heat.
Either transfer everything to a baking dish or if you're using a cast-iron skillet, pour the egg mixture directly over the vegetables and stir.
Bake for 15-20 minutes, or until the eggs are cooked through and the edges are golden brown. Remove from the oven and serve immediately, while still warm!
Recipe Tips
- Whisk the eggs until fluffy. This is important to make the frittata itself light and fluffy. Make sure to beat the eggs until no chunks of whites are visible.
- Use creamy unsweetened non-dairy milk. I've found the best results using soy milk and barista-style nut milk. You want your milk to be rich and creamy in texture, and not thin and watery as some bands of almond milk can be.
- Season every layer of the frittata. This means that you should season both the egg mixture and the vegetables well. This ensures that there will be flavor in every bite.
- Don't overcook the frittata. This is crucial when making this dairy-free frittata. Overbaking can make it dry and rubbery, so cook it only until the eggs have a custard-like consistency.
Frequently Asked Questions
Yes. This is a very important ingredient when making a frittata, it's what makes it light and fluffy. Especially when making a dairy-free frittata, it's important to use milk that is rich and creamy, preferably full-fat or barista-style.
One of the reasons may be that you have added vegetables with a high water volume such as zucchini or mushrooms. That's why you should sautee the vegetables before adding them to the eggs. It adds flavor and gets rid of excess moisture.
Yes! Let leftovers cool to room temperature, then slice frittata into triangles or squares. Transfer to an airtight container, layering parchment paper between each layer of the frittata to prevent it from sticking. Freeze for up to 3 months.
Serving
This dairy-free frittata can be served in so many different ways. It's great alongside avocado toast, but also tempeh bacon or maple dijon baked tempeh.
If you want to serve it with a hearty side dish, try my air fryer hash browns or air fryer home fries.
For more great serving ideas, check out this collection of over 30 side dishes for frittata.
Variations
This healthy recipe is customizable and versatile, and there are so many flavor combinations you can try.
- Add non-dairy cheese. You can top the frittata with crumbled vegan feta cheese right before baking.
- Add different colorful veggies. This recipe is delicious with *almost* any vegetables you like. Kale, leeks, asparagus, broccoli, etc. You can even use leftover roasted vegetables such as roasted red peppers and red onions.
- Add potatoes or sweet potatoes. If you want to make this dairy-free frittata hearty, you can add some leftover roasted or boiled starchy vegetables.
- Add crumbled vegan sausage. This will really take the recipe to the next level by giving it a salty and umami flavor. I suggest cooking and seasoning the vegan sausage in a separate pan before adding it to the rest of the ingredients.
Storage
Let leftovers cool to room temperature, then transfer them to an airtight container. Store at room temperature for 12 hours, or in the fridge for 3-4 days.
More Dairy-free Breakfast Recipes
Vegan Egg and Cheese on a Roll
And for even more ideas, check out my 40 Best Vegan Brunch Recipes!
Easy Dairy-free Frittata
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- ½ medium red onion, sliced
- ½ cup halved cherry tomatoes
- 2 cups baby spinach
- 3 tablespoon chopped fresh dill
- ½ teaspoon sea salt, divided
- ¼ teaspoon freshly ground black pepper
- 8 large eggs
- ¼ cup soy milk (or barista-style almond milk)
Instructions
- Preheat your oven to 390ºF (200ºC). In a medium bowl, crack the eggs, then add the non-dairy milk alongside a few pinches of salt and black pepper. Using a whisk, mix until the eggs are fluffy and the white and yolks are well incorporated. Set aside.
- Heat a cast-iron skillet or large skillet over medium heat. Once hot, add 1 tablespoon of olive oil and let it heat until sizzling. Add the red onion, red bell pepper, and a pinch of salt and back pepper, and saute for 3-4 minutes.
- When ready, turn off the heat and add the cherry tomatoes and baby spinach, a pinch more salt, and black pepper and stir. Cook until the spinach is wilted, then remove from the heat.
- Either transfer everything to a baking dish or if you're using a cast-iron skillet, pour the egg mixture directly over the vegetables and stir. Bake for 15-20 minutes, or until the eggs are cooked through and the edges are golden brown.
- Remove from the oven and serve immediately, while still warm!
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Suggested Equipment/Tools
Notes
- Whisk the eggs until fluffy. This is important to make the frittata itself light and fluffy. Make sure to beat the eggs until no chunks of whites are visible.
- Use creamy unsweetened non-dairy milk. I've found the best results using soy milk and barista-style nut milk. You want your milk to be rich and creamy in texture, and not thin and watery as some bands of almond milk can be.
- Season every layer of the frittata. This means that you should season both the egg mixture and the vegetables well. This ensures that there will be flavor in every bite.
- Don't overcook the frittata. This is crucial when making this dairy-free frittata. Overbaking can make it dry and rubbery, so cook it only until the eggs have a custard-like consistency.
Nutrition
Post photography by: Petranka Atanasova.
©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
Leave a Reply