A dairy-free frittata is a quick and easy breakfast, lunch, or dinner option. Customize it with any colorful vegetables, herbs, or add-ins you'd like depending on what's in season or on hand.
The thought of eating eggs sometimes sounds a little boring. But a frittata? Game on. These fluffy, tender bites of perfectly cooked eggs intertwined with sauteed vegetables just hit different (as the kids say).
This vegetable-heavy meal is a great way to use up any vegetables you have lying around or to take advantage of what's currently in season. You can make it as extravagant or as simple as you'd like. It's also an easy way to feed a crowd.
Ingredients
This dairy-free frittata can be made with endless filling variations. It's really just a blank canvas to use how you'd like. Here's what we used in this one:
- eggs - the base of a frittata
- dairy-free milk of choice - this helps the eggs stay nice and fluffy
- olive oil - to cook the vegetables in before you bake the frittata
- leeks
- mushrooms
- spinach
- splash of balsamic or red wine vinegar (optional)
- salt & pepper
How to Make A Dairy-Free Frittata
Cook the vegetables. The vegetables won't cook much in the oven, so it's important to saute them first in the pan. This will both add flavor and release a lot of their water.
Beat the eggs. Whisk together the eggs, milk, and a little salt and pepper until combined and pour over the sauteed vegetables.
Stove to Oven. Once the eggs are added, stir the center a little and let it cook for about 30 seconds. This helps to distribute the vegetables more evenly and helps everything set a little before finishing cooking in the oven.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make this dairy-free frittata using what you already have? Here are some ideas…
- Use any combination of vegetables ➝ spring onions, asparagus, broccoli, garlic, red or yellow onions, shallots, bell peppers, cherry tomatoes, peas, artichoke, kale, bok choy, corn, zucchini, or green beans.
- Add-ins ➝ dairy-free cheese, fresh or dried herbs, bacon, or breakfast sausage
Helpful Tips
Fresh or Frozen Vegetables?
If you're going to use frozen vegetables, I recommend using more fresh than frozen (and make sure they're thawed) Because frozen vegetables have more water, you don't want the frittata to have too much moisture.
What Size Skillet Is Best?
The skillet size you use will really depend on the number of people you're serving and if you want leftovers. I find that after you eat leftovers once, you rarely want to eat them a second time.
This number will vary from person to person and what else you're serving the frittata with, but the general guidelines are 8-inch skillet has about 4 servings, the 10-inch skillet has about 6 servings, and a 12-inch skillet has about 8 servings. The recipe card includes ingredient quantities for each size.
Recommended Tools
- chef knife
- cutting board
- cast iron skillet or another oven-safe option - size depending on how many people you're serving
More Dairy-Free Breakfast Recipes
- How To Make A Healthy Breakfast Hash (No Recipe Needed)
- Spanish Tortilla With Sweet Potato & Herbs
- Dairy-Free Matcha Chia Pudding
- All-Purpose Dairy-Free Waffles (Gluten-Free)
- Oat Flour Crepes
Dairy-Free Frittata
Ingredients
8-inch skillet
- olive oil
- 3 cups any herbs, dairy-free cheese, cooked meat or chopped vegetables (we used 1 cup each of leeks, mushrooms, fresh spinach) see notes below for ideas
- splash of red wine or balsamic vinegar (optional)
- 6 large eggs
- ¼ cup dairy-free milk of choice
- salt and pepper, to taste
10-inch skillet
- olive oil
- 3½ cups any herbs, dairy-free cheese, cooked meat or chopped vegetables see notes below for ideas
- splash of red wine or balsamic vinegar (optional)
- 8 large eggs
- 5 tablespoons dairy-free milk of choice
- salt and pepper, to taste
12-inch skillet
- olive oil
- 4 cups any herbs, dairy-free cheese, cooked meat or chopped vegetables see notes below for ideas
- splash of red wine or balsamic vinegar (optional)
- 10 large eggs
- ¼ cup + 2 tablespoons dairy-free milk of choice
- salt and pepper, to taste
Instructions
- Preheat the oven to 350°F.
- Chop all your vegetables into smaller pieces and roughly chop any leafy greens. Whisk together the eggs, dairy-free milk, and a little salt and pepper in a bowl and set it aside.
- Place your skillet over medium heat and add a little olive oil. Add the leeks first (or any alliums) and cook for 2-3 minutes or until translucent.
- Add in the mushrooms (or another vegetable) and cook another 3-4 minutes until they’ve reduced in size and are starting to develop some browning. Season with salt and pepper.
- Optional: Pour in a splash of balsamic or red wine vinegar and scrape off any brown bits off the bottom of the pan with your spatula to release that flavor back into the frittata.
- Add in the spinach, stirring into it’s wilted, just a minute or two. Pour the beaten eggs over the sauteed vegetables (this is when you'd add any cheese, herbs, or cooked meat if using). Stir the center a little to evenly distribute the vegetables and let it cook for about 30 seconds before finishing cooking in the oven.
- 8-inch skillet: Bake for 15-20 minutes or until the center is set.10-inch skillet: Bake for 20-25 minutes or until the center is set.12-inch skillet: Bake for 30-35 minutes or until the center is set.
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