This dairy-free frittata is packed with veggies and is your clean eating answer to a dairy free and gluten free breakfast, brunch, or easy dinner. Ready in 25 minutes plus lots of ways to customize the veggies to your liking.
You're in for a treat with this super easy vegetarian dairy-free frittata. This egg dish can be served alongside so many things, like some organic chicken sausage, garlic rosemary roasted potatoes, berry baked oatmeal, chocolate baked oatmeal, chocolate protein pancakes, and/or these gluten-free oat flour pancakes.
Just like these breakfast burrito bowls, you can't go wrong with this protein and veggie packed dish.
Reasons to Love This Recipe
- Easy - All you need to do is sauté up some veggies, add some whisked eggs and bake.
- Veggie packed - Similar to my sweet potato crust quiche, this dish is loaded with colorful veggies. This easy frittata is basically half eggs and half veggies.
- Makes great leftovers and is great for food prep - This dairy-free frittata is just as good heated later, or even eaten cold. Make ahead of time and you have a no fuss breakfast or lunch.
- Gluten free + dairy free - I use almond milk and no cheese to keep it fully dairy free and frittatas are naturally gluten free. Try my dairy-free breakfast casserole for another great gluten-free/dairy-free egg dish.
What is a Frittata?
Before digging into the actual recipe, let's start with what a frittata even is.
In its simplest explanation, a frittata is an egg dish that is similar to an omelet or quiche without a crust (hello gluten free). And the ingredients are baked right into the eggs as opposed to adding them after the eggs are cooked (like you would with an omelet).
Frittatas typically start off on the stove and then finish baking in the oven. They have a creamy fluffy texture thanks to the milk (or cream) being whisked in with the eggs.
Can you make a frittata without milk? You can, but then you'll miss out on the fluffy texture. To keep this one dairy free I use non-dairy milk.
Ingredients
Ingredient Notes & Substitutions
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific call-outs, and when needed some tips on keeping the ingredients clean.
EGGS - Eggs are the star of this dish! No substitutions here, but I do recommend pasture-raised eggs from both a nutrition and animal welfare standpoint.
FRESH VEGGIES - You can really use any combination of vegetables you like! For this specific frittata I used spinach, red bell peppers, red onion, and broccoli. Whatever vegetable combination you choose, aim for about 4 cups total of raw veggies.
DAIRY-FREE MILK - The creamier the milk, the better. I use almond milk and prefer Malk but also really like Elmurst. All of these are made from simple ingredients and no preservatives keeping the milk creamy. Just make sure whatever non-dairy milk you choose that it is unsweetened.
Coconut milk can be used too. You can even use full-fat canned coconut milk for an even creamier texture. Or you can use dairy-free sour cream or dairy-free/unsweetened Greek style yogurt (I like Kite Hill).
Step-by-Step Instructions
Step 1: Heat a cast iron skillet (or other oven safe skillet) over medium heat and drizzle bottom of skillet with extra-virgin olive oil. Once pan is heated, add all veggies with exception of the spinach (you'll add this soon).
Sauté for 7-8 minutes, or until veggies are cooked to your liking. Then add the spinach and fresh garlic and stir constantly until spinach begins to wilt (about 1 minute). Once spinach has cooked, lightly drizzle additional olive oil ensuring it coats the bottom of the skillet (this helps prevent sticking).
Step 2: While veggies are cooking, add the eggs, non-dairy milk, salt, and pepper to a medium sized mixing bowl. Whisk eggs and other ingredients together just until eggs are broken up and mixed in with the milk. Set egg mixture aside until vegetables are done.
Step 3: Pour egg mixture over sautéed veggies. Lightly stir the veggies, evenly distributing them throughout the eggs. Let sit on the stove (heat on) for about 2-3 minutes, or until edges just begin to set.
Step 4: Transfer skillet to an oven that's been preheated to 400 F. Bake for about 15 minutes, or until eggs are fully set. It's okay if it's slightly jiggly in the center - it will continue to cook as it cools. Try not to overcook.
Remove from oven and enjoy! I like topping my dairy-free frittata with micro greens, cherry tomatoes, and/or avocado.
Notes & Tips
Add some fresh herbs: Dill, parsley, basil, or chives would add a nice flavor boost to this dairy-free frittata. You could also add a tablespoon of dried Italian seasoning with the veggies while cooking.
Use chopped veggies: I recommend using veggies that have been chopped on the larger side - I like bigger pieces of veggies in my frittata.
Don't overcook: If you overcook, your frittata will be dry and no one wants that. Cook until it's just set or even slightly jiggly in the center (it will continue to cook as it cools).
Reheating: Reheat to room temp or just slightly warm. You can also eat cold if desired.
FAQs
This dairy-free frittata can be stored in an air-tight container in the fridge for 4 days. It also freezes well. It can be frozen for up to 3 months - I suggest cutting into individual servings before freezing.
This vegetable frittata can be customized to your liking! Some other vegetables you could choose from are asparagus, zucchini, mushrooms, cherry tomatoes, and kale.
More Clean Eating Breakfast Recipes
I Love Hearing From You!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Dairy-free Vegetable Frittata
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Equipment
- 8"-10" cast iron skillet (or other oven safe skillet)
Ingredients
- 8 eggs
- ¼ cup dairy-free milk (unsweetened)
- fine sea salt and black pepper
- 1 red bell pepper, chopped
- 1 cup chopped broccoli
- ½ cup chopped red onion
- 2 handfuls of spinach
- 2 large garlic cloves, chopped
Instructions
- Preheat oven to 400 degrees F.
- Heat a cast iron skillet (or other oven safe skillet) over medium heat and drizzle bottom of skillet with extra-virgin olive oil (or avocado oil). Once pan is heated, add the bell pepper, broccoli, and onion (you'll add the spinach later).
- While veggies are cooking, add the eggs, non-dairy milk, and a good pinch of salt and pepper to a medium sized mixing bowl. Whisk eggs and other ingredients together. Do not overmix. Set egg mixture aside until vegetables are done.
- Sauté veggies for 7-8 minutes, or until veggies are cooked to your liking. Next add the spinach and fresh garlic and stir constantly until spinach begins to wilt (about 1 minute). Once spinach has cooked, lightly drizzle some additional olive oil in the skillet trying to coat the bottom of the pan (to prevent sticking).
- Pour egg mixture over sautéed veggies. Lightly stir the veggies, evenly distributing them throughout the eggs. Let sit on the stove over med-low heat for about 3 minutes, or until edges just begin to set.
- Transfer skillet to the oven and bake for 13-15 minutes, or just until the center is set.
- Remove from oven and enjoy!
Notes
- An 8" or 10" cast iron skillet will work. The smaller your skillet the thicker your frittata will be and additional baking time may be required.
- The creamier your dairy-free milk, the better. Look for milks that contain just the source of milk (i.e. almonds), water, and maybe salt. You can also use dairy free yogurt (unsweetened) or sour cream. If not dairy free, I recommend using regular whole milk.
- If you'd like this to be bigger portions, or serve more people, use a full dozen eggs, add 2 additional tablespoons of non-dairy milk and another ½ cup to a full cup of veggies. In addition, use a 12" skillet.
- Try not to overcook - cook until eggs are just set in the middle. Even if it's slightly jiggly in the center, that's okay. It will cook slightly as it cools. Overcooking will result in a dense and dry texture.
Nutrition
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Karen Keis says
Sara: Thank you so much for this lovely recipe. I made it for the first time this evening and my friend and I thoroughly enjoyed it. I appreciate the time it must have taken for you to develop such a recipe! I plan to enjoy it again and to share it. Best, Karen
Sara Ecklin says
Your words are so kind - thank you for sharing and happy to hear both you and your friend enjoyed this recipe!
Jane says
Made this today for a family who has dietary restrictions and the recipe is fire! I used unsweetened almond milk which made me nervous but it cooked nice, fluffy, and delicious! I may never use heavy cream in a frittata again, this was so good! Thanks a mill!
Sara says
Yes, it is surprising how nice almond milk works in many recipes. So happy you found this and it worked out for you!
Sam says
Great recipe! I'm curious if you think this could be adapted into frittata muffins/cups? And if you have any suggestions on how to modify cook times for that? Thanks!
Sara says
Hi Sam! I think you can for sure use muffin cups for this recipe. To do so, spray a muffin pan with non-stick spray (guessing you'll get about 8 with this recipe) and set aside. Sautee the veggies and then add to a bowl with the eggs and milk and then mix until well combined. Then divide the egg mixture between the 8 muffin cups at bake at 350 F for 15-20 minutes. Since you aren't pre-cooking the eggs on the skillet, it may take closer to 20 minutes for the eggs to fully cook.
A says
Hi! New to frittatas but making 2 for a baby shower this weekend. I am going to cook the night before and reheat in the morning. At what temp would you recommend reheating, and for how long? I only have 1 cast iron skillet - I trust I could just put the cooked frittatas on a sheet pan for reheating purposes? Thank you!
Sara says
Hi! For reheating, I recommend covering with foil and putting back in the oven at 325-F. You can bake for about 10-15 minutes, or until fully heated through, just try not to overheat as it may make it a little rubbery. And yes, you can just put them both on a sheet pan for reheating. I hope everyone loves them 🙂
A says
These turned out killer! Thanks for your reply. I made them the night before (baked for 13 minutes) and kept one dairy free and added big chunks of Boursin cheese to another after I poured in the eggs. Was nervous about sticking to the cast iron and about potentially overloading with veggies, but the olive oil seemed to curb the sticking just fine and the ratios were perfect (even though I ended up adding an extra egg and extra splash of almond milk). Much less fussy than I thought frittatas might be. Stayed moist even after reheating. Have found a new entertaining staple and have already shared this recipe. Thank you!
Sara says
Ah, this makes me so happy to hear... glad it all worked out for you and I love the addition of the Boursin... sounds like a delicious addition! And thanks so much for letting me know!
T says
Can I cook this in a pie pan instead of a cast iron skillet?
Sara says
Not sure about your pie pan, but you need to use a pan that will work on the stovetop and in the oven since you need to start the cooking process on the stovetop. Doesn't have to be a cast iron skillet, but needs to be an oven safe skillet. Hope this helps!
Z. says
Hi, so you think this would turn out ok with ripple milk (pea protein)? Thanks!
Sara says
Hi, I think it should turn out fine with Ripple milk. I've never tried, but I think any dairy-free milk alternative should work.
NHHiker says
Easy & delicious! Great for food prep. I think next time I'll add some vegan cheese or nutritional yeast to add a cheesy taste. Thanks for a great recipe.
Sara says
Oh, love the idea of adding nutritional yeast. Thanks so much for sharing!
Kat says
Can I use water in place of the milk?
Sara says
Yes, you can use water. It might not be as "fluffy" due to the water, but you can for sure still use water in place of the milk.
Vicki says
Can you make this with egg whites instead of whole eggs?
Sara says
Hi Vicki - Yes, I think you can for sure just use egg whites as opposed to the whole egg. There are roughly 2 cups of eggs used in this recipe (8 eggs), so you'll want to aim for about 2 cups of egg whites. Hope this helps!
Pam says
I made this frittata this morning for a family brunch! It was a super hit and I only made one change adding some turkey bacon to the recipe which really accented the flavor. I will definitely add this to my repertoire of easy to prepare and delicious recipes! Thank you 😊
Sara says
I'm so happy to hear that, Pam! I love the addition of the turkey bacon... yumm! And I appreciate you taking the time to let me know how it turned out... thank you!
Tegan says
Hi Sara,
Will this freeze?
Thanks,
Sara says
Hi Tegan - Yes, this freezes great. I suggest wrapping individual pieces in foil and then putting in a freezer safe container. This should stay well in the freezer for a couple of months.
Farah says
This looks so yummy! Vibrant and packed with flavor! Can't wait to try this
Toni says
My kids loved this fritata! A huge hit at my house!
Sara says
So glad to hear that. Thanks for letting me know!
Sara says
Loved this recipe, so clean eat filling, perfect for a quick week day meal!
Shadi says
This was such a hit! Thank you for this awesome recipe.
Irena says
Lovely frittata and much enjoyed by my 1-year-old. Going to enjoy leftovers tomorrow!
Sara says
Leftovers are the best! So glad you both enjoyed this!