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Piece of vegetable frittata on a small white plate.

Dairy-free Vegetable Frittata

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 veggies to your liking.
Course Breakfast, dinner, lunch
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Servings 6 pieces
Calories 107kcal
Author Sara


  • 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. 


Calories: 107kcal | Carbohydrates: 5g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 95mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1103IU | Vitamin C: 41mg | Calcium: 60mg | Iron: 1mg