Dairy-Free Frittata

This dairy-free frittata is a simple, nutritious, and tasty breakfast or brunch idea. This dish is low carb, paleo diet friendly, and perfect for entertaining or meal prepping. This frittata is delicious served either hot or at room temperature, so it’s perfect for school lunches, work lunches, or picnics.

Ingredients and substitutions

This frittata recipe calls for plenty of fresh vegetables. I opted for baby spinach, cremini mushrooms, and sliced tomatoes, but you can substitute whatever veggies you have on hand or whatever is seasonal. Broccoli, cauliflower, asparagus, and bell peppers are all good alternatives. 

Plenty of fresh herbs add flavor to this frittata. I opted for parsley and scallions, but you can substitute fresh basil, chives, tarragon, or a few finely chopped sage leaves. Be sure to use fresh herbs as opposed to dried herbs if possible to keep the flavors fresh and light.

A large, round frittata on a white plate.

How to make this dairy-free frittata

Place a large, ovenproof pan on the stove set to low-medium heat. Add the extra virgin olive oil, spinach, and mushrooms, then cook until they release their water and all the water evaporates. This should take approximately 10 minutes.

Add the eggs, chopped scallions, parsley, salt, and pepper to a mixing bowl, then use a whisk to mix well.

Add the egg and herb mixture to the pan, then arrange the tomatoes on top. Let the frittata solidify a bit on the stove for about 5 minutes, then put the pan in the oven to broil for 3-4 minutes or until the top looks solid and light golden brown. Watch carefully while broiling the frittata to ensure it doesn’t burn.

Optional additions

If you’re feeling fancy, add 1/4 cup of caramelized onions and sun dried tomatoes to this dairy-free frittata along with the other veggies.

If you love the flavor of cheese, you can add a couple of tablespoons of nutritional yeast to the eggs before whisking. Nutritional yeast is commonly used in vegan cooking to give dairy free dishes a “cheesy” flavor. 

Storage 

Store this dairy-free frittata in an airtight container in the fridge for up to three days, then reheat it to your desired temperature in the oven or microwave. Or enjoy it cold or at room temperature. It’s delicious at any temperature. 

Frittata on a large white platter.

More gluten-free brunch recipes

A large, round frittata on a white plate.
4.50 from 2 votes
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Dairy-Free Frittata

This dairy-free frittata is a tasty, low carb, paleo diet friendly, breakfast or brunch idea. It's quick and easy to make too. This frittata is loaded with vegetables and tastes delicious served at any temperature.
Course Breakfast
Cuisine American
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings 6
Calories 142kcal

Equipment

  • Large ovenproof pan

Ingredients

  • 8 eggs
  • 2 tablespoons olive oil
  • 2 cups baby spinach
  • 2 cups sliced cremini mushrooms (or substitute any other type of mushroom)
  • 1/4 cup chopped scallions
  • 1/4 cup fresh chopped parsley
  • 2-3 tomatoes
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Place a large ovenproof pan on the stove set to low-medium heat. Add the extra virgin olive oil, spinach, and mushrooms, then cook until they release their water and all the water evaporates. This should take approximately 10 minutes.
  • Add the eggs, chopped scallions, parsley, salt, and pepper to a mixing bowl, then use a whisk to mix well.
  • Add the egg and herb mixture to the pan, then arrange the tomatoes on top. Let the frittata cook and solidify a bit on the stove for about 5 minutes, then put the pan in the oven and broil for 3-4 minutes or until the top of the frittata looks solid and light golden brown. Watch carefully while broiling the frittata to ensure it doesn’t burn.

Notes

  • Optional additions: 1/4 cup each of caramelized onions and/or sun dried tomatoes, if desired.
  • Store this dairy-free frittata in an airtight container in the fridge for up to three days.

Nutrition

Calories: 142kcal | Carbohydrates: 4g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 218mg | Sodium: 194mg | Potassium: 367mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1848IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 2mg

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