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, roasted sweet potatoes, berry baked oatmeal, chocolate baked oatmeal, and/or these gluten-free banana muffins.
Any way you choose to serve it, 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 – Loaded with colorful veggies and fresh garlic, 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.
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.
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 and Simply Almond Milk. 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 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 TBSP 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.
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!
Dairy-free Vegetable Frittata
- 8"-10" cast iron skillet (or other oven safe skillet)
- 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
- 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!
- 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.