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+ servings
A large, round frittata on a white plate.
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5 from 1 vote

Dairy Free Frittata

This dairy free frittata is an easy and tasty low carb, paleo breakfast or brunch idea.
Prep Time8 mins
Cook Time18 mins
Total Time26 mins
Course: Breakfast
Cuisine: American
Keyword: eggs, gluten free, low carb, paleo, refined sugar free
Servings: 6
Calories: 142kcal


  • 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


  • 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, parsley, salt, and pepper.
  • Add the egg/herb mixture to the pan and arrange the tomatoes 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.


  • Optional additions: add caramelized onions and/or sun dried tomatoes if desired.


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