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Dairy Free Frittata

This dairy-free frittata recipe is a quick breakfast or easy dinner option. Customize this egg dish with any colorful veggies, herbs, or add-ins you’d like depending on what’s in season or on hand.

A frittata makes a delicious breakfast option or brunch idea. This healthy recipe is made with a handful of simple ingredients and is a great source of protein and healthy fats.

It’s also an excellent way to use up any leftover vegetables in your fridge, making it a perfect end-of-the-week meal. Whether you’re feeding a crowd or just a couple of people, you can easily customize the amount as well.

Serve with fresh fruit, avocado toast, a strawberry banana smoothie without yogurt, or orange carrot ginger juice.

Ingredients

This dairy-free frittata can be made with endless flavor combinations. It’s really just a blank canvas to build upon. Here’s what we used in ours:

  • Olive oil – you only need a little olive oil (or avocado oil) to cook the vegetables in before you bake the frittata since they won’t cook much in the oven.
  • Vegetables of choice – I used leeks, mushrooms, and fresh spinach.
  • Splash of balsamic or red wine vinegar (optional) – to deglaze the bottom of the skillet.
  • Salt & black pepper – to taste.
  • Whole large eggs – use the best quality eggs you can get as they’re the base of the recipe. Local or pasture-raised eggs are best.
  • Non-dairy milk of choice – you can use almond milk, oat milk, or full-fat coconut milk for an extra creamy texture.

How to Make A Dairy-Free Frittata

Step 1. Preheat the oven to 350°F/175ºC. 

Step 2. Heat a large oven-safe skillet over medium heat and add a bit of olive oil. Chop all your vegetables into small pieces and roughly chop any leafy greens. 

Step 3. 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 black pepper. Add in the spinach (or another leafy green), stirring until it’s wilted, just a minute or two.

Optional: Pour in a splash of balsamic or red wine vinegar and use your spatula to scrape off any brown bits off the bottom of the skillet.

Step 4. In a medium bowl, whisk together the eggs, dairy-free milk, salt, and black pepper until combined.

Step 5. Pour egg mixture over the sauteed vegetables. Add in any additional ingredients such as dairy-free cheese, herbs, or cooked meat. Stir the center a little and let it cook for about 30 seconds before transferring the skillet to your preheated 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 – green onions, asparagus, broccoli, garlic, yellow or red onions, shallots, red bell peppers, cherry tomatoes, peas, artichoke, kale, bok choy, corn, zucchini, sweet potatoes, or green beans.
  • Add-ins – dairy-free cheese, nutritional yeast, sun-dried tomatoes, dried or fresh herbs, crispy bacon, or cooked breakfast sausage.

Helpful Tips

Use fresh vegetables over frozen vegetables

Frozen vegetables have too much moisture which will make the frittata soggy.

If you’re short on fresh vegetables and need a bit more to reach the full 3 cups, make sure to thaw the frozen vegetables before using them and use a higher quantity of fresh vegetables than frozen.

No oven-safe skillet? 

Cook the vegetables in a large skillet on the stove, then transfer them to a greased baking dish before pouring the egg mixture over top. Give it a stir before moving it to the oven.

Choosing the right size skillet

I recommend using a cast iron skillet if you have one. 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.

It also depends on what else you’re serving the frittata with, but here are the general guidelines (the recipe card includes ingredient quantities for each size):

How to Store

​Store leftover non-dairy frittata in an airtight container in the fridge for 2-3 days. Serve gently warmed or at room temperature.

More Dairy-Free Breakfast Recipes

Dairy Free Frittata

5 from 4 votes
A dairy free frittata in a skillet with mushrooms, leeks, and spinach.
This dairy-free frittata recipe is a quick breakfast or easy dinner option. Customize this egg dish with any colorful veggies, herbs, or add-ins you'd like depending on what's in season or on hand.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
 

8-inch skillet

  • olive oil
  • 3 cups vegetables of choice (I used leek, mushrooms, and fresh spinach) see notes below for more ideas
  • splash of red wine or balsamic vinegar (optional)
  • 6 large eggs
  • ¼ cup dairy-free milk of choice
  • salt and pepper, to taste
  • up to ½ cup add-ins (optional) see notes below for ideas

10-inch skillet

  • olive oil
  • cups vegetables of choice 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
  • up to 1 cup add-ins (optional) see notes below for ideas

12-inch skillet

  • olive oil
  • 4 cups vegetables of choice 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
  • up to 1 ½ cups add-ins (optional) see notes below for ideas

Instructions

  • Preheat the oven to 350°F/175ºC. 
  • Heat a large oven-safe skillet over medium heat and add a bit of olive oil. Chop all your vegetables into small pieces and roughly chop any leafy greens. 
  • 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 black pepper. Add in the spinach (or another leafy green), stirring until it's wilted, just a minute or two.
  • Optional: Pour in a splash of balsamic or red wine vinegar and use your spatula to scrape off any brown bits off the bottom of the skillet.
  • In a medium bowl, whisk together the eggs, dairy-free milk, salt, and black pepper until combined.
  • Pour egg mixture over the sauteed vegetables. Add in any additional ingredients such as dairy-free cheese, herbs, or cooked meat. Stir the center a little and let it cook for about 30 seconds before transferring the skillet to your preheated 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.

Notes

Serving sizes: 8-inch skillet has about 4 servings, 10-inch skillet has about 6 servings, and 12-inch skillet has about 8 servings.
See the blog post for more helpful tips.

Make it Your Way: Substitutions & Variations

Use any combination of vegetables– green onions, asparagus, broccoli, garlic, yellow or red onions, shallots, red bell peppers, cherry tomatoes, peas, artichoke, kale, bok choy, corn, zucchini, sweet potatoes, or green beans.
Add-ins – dairy-free cheese, nutritional yeast, sun-dried tomatoes, dried or fresh herbs, crispy bacon, or cooked breakfast sausage.

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