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Dairy-Free Frittata

5 from 2 votes
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.
Prep Time:15 mins
Cook Time:20 mins
Author: Lindsey Jenkins

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
  • 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.

Notes

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