Easy Dairy-free Frittata

Easy, healthy, and filled with vegetables, this Dairy-free Frittata will be your new favorite brunch recipe! It's great for meal prep, and packed with protein and flavor!

Course Breakfast, Main Course

Cuisine American, Dairy-free, Italian, vegetarian

Keyword dairy-free, eggs, fall, summer, vegetable frittata, vegetarian frittata

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 201kcal

Equipment

Cast-iron skillet or a baking dish
Mixing Bowls
Whisk

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!

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.

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.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition