Easy, healthy, and loaded with veggies, this dairy-free frittata will become your new favorite brunch recipe! It’s great for meal prep and packed with protein and flavor!
This dairy-free frittata recipe is a great way to use up all the leftover veggies you have in your fridge. Enjoy with your favorite things like toast, fresh fruit, sliced avocado, etc.
It’s a great source of protein and healthy fats and can be enjoyed as both a healthy breakfast and a simple dinner.
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Ingredients and Substitutions
Check out the recipe card below for more information on these simple ingredients.
- eggs: I highly recommend using free range eggs whenever possible.
- plant milk: You can use any unsweetened non-dairy milk you like, like soy milk or almond milk. Full-fat coconut milk also works, but leaves a slight coconut taste.
- baby spinach: Can be substituted with kale or another leafy green vegetable.
- Extra Virgin Olive Oil: For roasting the vegetables.
- Fresh dill: You can use any fresh herbs you like including parsley, basil, cilantro, etc.
- Salt and Black Pepper: Taste.
- Red onion: Can be replaced with yellow onion or green onion.
- Red pepper.
- cherry tomatoes.
How to make dairy free frittata
Preheat your oven to 200°C. In a medium bowl, beat the eggs, then add the non-dairy milk along with a few pinches of salt and black pepper.
Beat with a whisk until the eggs are fluffy and the whites and yolks are well incorporated. Put aside.
Heat a cast-iron skillet or large skillet over medium-high heat. Once hot, add a little olive oil and let heat through until sizzling. Add the red onion, red bell pepper and a pinch of salt and pepper.
Sauté for 3-4 minutes, then turn off the heat and add the cherry tomatoes and baby spinach, a pinch more salt and black pepper and stir. Cook until spinach has wilted, then remove from heat.
Either add everything to a casserole dish, or if using a cast iron skillet, pour the egg mixture directly over the veggies and stir.
Bake for 15-20 minutes or until eggs are cooked through and edges are golden brown. Remove from the oven and serve warm immediately!
recipe tips
- Beat the eggs until fluffy. This is important for making the frittata itself light and fluffy. Be sure to beat the eggs until no egg whites are visible.
- Use creamy unsweetened plant-based milk. I’ve found the best results with barista-style soy milk and nut milk. You want your milk to have a rich and creamy texture and not be thin and watery like some almond milk ribbons can be.
- Season each layer of the frittata. This means that you should season both the egg mixture and the vegetables well. This ensures that every bite has flavor.
- Do not overcook the frittata. This is crucial when making this dairy-free frittata. Baking for too long can make it dry and rubbery, so only cook until the eggs have a pudding-like consistency.
frequently asked Questions
Yes. This is a very important ingredient when preparing a frittata, it makes it light and fluffy. Especially when making a non-dairy frittata, it’s important to use rich and creamy milk, preferably full-fat or barista milk.
One of the reasons may be that you have added vegetables with a high water content such as zucchini or mushrooms. Therefore, you should fry the vegetables before adding them to the eggs. It adds flavor and removes excess moisture.
Yes! Allow leftovers to cool to room temperature, then cut frittata into triangles or squares. Place in an airtight container and place parchment paper between each layer of frittata to prevent sticking. Freeze up to 3 months.
portion
This dairy-free frittata can be served in so many different ways. It goes great with avocado toast, but also tempeh bacon or maple Dijon baked tempeh.
If you want to serve it with a savory side, try my Air Fryer Hash Browns or Air Fryer Home Fries.
variations
This healthy recipe is customizable and versatile, and there are so many flavor combinations to try.
- Add non-dairy cheese. You can top the frittata with crumbled vegan feta cheese right before baking.
- Add different colorful vegetables. This recipe is delicious with *almost* any veggie you like. Kale, leeks, asparagus, broccoli, etc. You can even use leftover roasted veggies like roasted red peppers and red onions.
- Add potatoes or sweet potatoes. If you want to make this dairy-free frittata hearty, feel free to add some leftover roasted or cooked starchy veggies.
- Add crumbled vegan sausage. This really takes the recipe to the next level by giving it a salty and umami flavor. I suggest cooking and seasoning the vegan sausage in a separate pan before adding it to the rest of the ingredients.
storage
Allow leftovers to cool to room temperature, then place in an airtight container. Store at room temperature for 12 hours or in the refrigerator for 3-4 days.
More dairy-free breakfast recipes
Tomato and avocado toast
Vegan Eggs Benedicts
Vegan tofu scrambled eggs with cheese
Vegan quiche with cheesy broccoli
Vegan egg and cheese on a roll
And for even more ideas, check out my 40 Best Vegan Brunch Recipes!
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Easy Dairy Free Frittata
Easy, healthy, and loaded with veggies, this dairy-free frittata will become your new favorite brunch recipe! It’s great for meal prep and packed with protein and flavor!
ingredients
- 1 tablespoon olive oil
- 1 Middle red peppers, diced
- ½ Middle red onion, sliced
- ½ Cup halved cherry tomatoes
- 2 cups baby spinach
- 3 tablespoon chopped fresh dill
- ½ teaspoon sea salt, divided
- ¼ teaspoon freshly ground black pepper
- 8th big eggs
- ¼ Cup Soy milk (or barista-style almond milk)
instructions
-
Preheat your oven to 200°C. In a medium bowl, beat the eggs, then add the non-dairy milk along with a few pinches of salt and black pepper. Beat with a whisk until the eggs are fluffy and the whites and yolks are well incorporated. Put aside.
-
Heat a cast-iron skillet or large skillet over medium-high heat. Once hot, add 1 tablespoon olive oil and let heat until sizzling. Add the red onion, red bell pepper and a pinch of salt and pepper and sauté for 3-4 minutes.
-
When done, turn off the heat and add the cherry tomatoes and baby spinach, a pinch more salt and black pepper and stir. Cook until spinach has wilted, then remove from heat.
-
Either add everything to a casserole dish, or if using a cast iron skillet, pour the egg mixture directly over the veggies and stir. Bake for 15-20 minutes or until eggs are cooked through and edges are golden brown.
-
Remove from the oven and serve warm immediately!
(Please see the post above for instructional photos and other helpful information for this recipe)
Suggested Equipment/Tools
Cast iron skillet or casserole dish
Remarks
- Beat the eggs until fluffy. This is important for making the frittata itself light and fluffy. Be sure to beat the eggs until no egg whites are visible.
- Use creamy unsweetened plant-based milk. I’ve found the best results with barista-style soy milk and nut milk. You want your milk to have a rich and creamy texture and not be thin and watery like some almond milk ribbons can be.
- Season each layer of the frittata. This means that you should season both the egg mixture and the vegetables well. This ensures that every bite has flavor.
- Do not overcook the frittata. This is crucial when making this dairy-free frittata. Baking for too long can make it dry and rubbery, so only cook until the eggs have a pudding-like consistency.
storage
Allow leftovers to cool to room temperature, then place in an airtight container. Store at room temperature for 12 hours or in the refrigerator for 3-4 days.
The nutritional information shown is an estimate from an online nutrition calculator. Accuracy is not guaranteed. The information displayed should not be taken as a substitute for the advice of a professional nutritionist.
nutrition
Portion: 1G | Calories: 201kcal | Carbohydrates: 6G | Protein: 14G | Fat: 13G | Saturated Fatty Acids: 4G | Fiber: 1G
Feature photography by: Petranka Atanasova.
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