Dairy Free Frittata

Dairy Free Frittata With Spinach, Mushrooms & Herbs

This dairy free frittata is simple, healthy, and delicious. It’s made with baby spinach, cremini mushrooms, scallions, parsley, and sliced tomatoes is bursting with flavour. This low carb, paleo diet friendly, keto dairy free frittata is perfect for breakfast, brunch, lunch, or a quick and easy low carb dinner for busy weeknights.

Dairy Free Frittata Recipe

Ingredients:

8 eggs (scale up or down as needed)

2 tablespoons olive oil

2 cups baby spinach

2 cups sliced mushrooms

1/4 cup chopped scallions

1/4 cup fresh chopped parsley

2-3 tomatoes

salt and pepper to taste

Instructions:


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. 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 paleo frittata set up and solidify a bit on the stove for a few minutes, then put the pan in the oven to broil for a few more minutes until the top sets.  Makes about 6 servings of dairy free frittata.

Related Recipes:

Low Carb Eggplant Lasagna

Blackberry Bread

Paleo Banana Bread

Dairy Free Mushroom Soup

Dairy Free Frittata Nutritional Information: