This dairy free frittata is simple, healthy, and delicious. It’s made with baby spinach, cremini mushrooms, scallions, parsley, and sliced tomatoes. This low carb, paleo diet friendly frittata is perfect for breakfast, brunch, lunch, or a quick and easy dinner for busy weeknights.
You can substitute whatever veggies you have on hand or whatever is seasonal. Broccoli, cauliflower, asparagus, and sweet peppers are all good options. Another variation that I love is caramelized onions and sun dried tomatoes. Any veggie combination that you enjoy will work nicely in this recipe.
You can also play around with the herbs in this recipe. I opted for parsley and scallions, but you could swap those for some fresh basil, chives, tarragon, or even a few finely chopped sage leaves would go nicely. Definitely opt for fresh herbs as opposed to dried if at all possible to keep the flavors fresh and light.
For another delicious gluten free and dairy free breakfast or brunch idea, try these vegan applesauce muffins. They’re refined sugar free and taste like a warm bowl of oatmeal in muffin form.
Dairy Free Frittata
- 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
- salt and pepper to taste
- Sauté spinach and mushrooms in olive oil with a bit of salt and pepper in an oven proof pan until they release their water and all the water evaporates, approximately 10 minutes.
- Whisk eggs together with chopped scallions and parsley.
- Add the egg/herb mixture to the pan, arrange tomatoes, and add a touch more salt and pepper on top.
- Let the frittata set up and solidify a bit on the stove for about 5 minutes, then put the pan in the oven to broil for a few more minutes until the top sets.
- Watch carefully while broiling to ensure the frittata doesn’t burn.
- Makes about 6 servings of dairy free frittata.
Dairy Free Frittata Nutritional Information (note: the instructions for this recipe are “salt and pepper to taste”, so for the purposes of this nutritional information I did not include the salt, therefore the sodium calculation would be higher if you choose to add salt.)
I’m Jennifer, the author at A Sweet Alternative. I’m a home cook with a passion for creating gluten free and refined sugar free recipes that call for nutritious ingredients.