This dairy free frittata recipe is a great breakfast made with onions, peppers, greens, and spices – with no added milk or butter! A great satisfying brunch recipe that’s ready in just 30 minutes… great to make the day before if you have company.
Enjoy a simple and hearty morning meal with this delicious veggie frittata. Serve with easy homemade sourdough toast and fresh fruit salad for a tasty way to rise & shine!
This Dairy Free Frittata Recipe Is
- Bright
- Herby
- Flavorful
- Earthy
- Made in One Pan
- Ready in 30 Minutes
- Made Without Butter or Milk
- Vegetarian
- Great to Meal Prep or Make Ahead
Make This Frittata Dairy Free for a Healthy Version
This dairy free frittata is a fantastic take on a classic breakfast recipe without all the dairy. I’m all about making recipes dairy free when I can. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. You can achieve total richness and creaminess with some simple swaps.
By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my plant based recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
What’s In This Vegetarian Low Sodium Frittata Recipe?
I love shopping for fresh produce through Misfits Market – they sell groceries, healthy pantry staples, and fantastic food finds (like meat and dairy) at a discounted price. Choose what goes into the box, save up to 40% off grocery store prices & save time with free delivery to your door!
- Eggs – Eggs naturally contain about 60-70mg of sodium per large egg. We try to get cage free / free range eggs when we can. There isn’t any nutritional difference, but I always try to support animal welfare when I can!
- Onions
- Olive Oil: I like to use this fruit olive oil which has a fantastic flavor and deep color- it’s inexpensive so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I highly recommend!
- Red Bell Pepper
- Greens – You can use spinach, kale, or any other green you have on hand (chopped collard greens or arugula would be delicious).
- Worcestershire Sauce: for that unbelievably rich umami flavor, but make sure you use a vegan variety if you don’t eat meat (some can contain anchovies). Annie’s makes a great vegan Worcestershire sauce you can buy here!
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Almond Milk – plain and unsweetened! The higher the fat content, the creamier the milk will be. Make sure to check the sodium content of the milk before adding. I used unsweetened Almond Milk for my version of this recipe, which has 0% sodium.. I prefer almond milk, which has a shelf-stable version that lasts up to a year in the pantry!
- Smoked Paprika: give an additional depth of flavor to this dish.
How Do I Make Frittata without Milk or Butter?
- Preheat oven to 425 degrees Fahrenheit.
- In a large 11-inch cast iron skillet, add the olive oil and onions. Sauté over low heat for about 8 minutes until they begin to brown. Add the diced red bell peppers and sauté for an additional 6 to 7 minutes until the begins to soften.
- Add the low sodium Worcestershire sauce, oregano, garlic powder, spinach, and stir well to combine.
- Crack the eggs into a separate bowl, and add the almond milk, pepper, and red chili flakes (optional). Whisk well until the eggs are well scrambled.
- Pour the eggs mixture into the cast iron skillet with the vegetables and stir quickly combine.
- Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
- Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned.
- Remove from oven, allow to cool for 10 minutes, and slice to serve.
Make This Frittata Ahead
To make ahead or the night before, follow the above steps 1-7. Cover with a plastic wrap, and refrigerate for up to a day. To reheat, place in a 350 degree oven for 15 minutes until hot.
Vegetarian Low Carb Breakfast Recipes You’ll Love
If you are on a ketogenic diet or choose to eat low carb, it can be difficult finding meatless meal ideas for breakfast… or any time of day! This frittata recipe is dairy-free and low in carbohydrates, making it a great and healthy choice for breakfast. Start your day off with a fresh and satisfying meal that will keep you full – without the carbs.
Browse all our keto and low carb recipes here, for your next family favorite.
More Easy Dairy Free Breakfast Recipes You’ll Love!
Get the Same Ingredients for This Non Dairy Vegetable Frittata Recipe
As always, if you make this easy dairy free Frittata recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration.
And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there!
Dairy Free Frittata
Equipment
- Mixing Bowls
- cast iron skillet
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion thinly sliced
- 1 red bell pepper diced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 2 cups kale
- 10 eggs
- 1/4 cup plain unsweetened almond milk
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1/4 teaspoon smoked paprika
- Red Chili Pepper Flakes optional
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large 11-inch cast iron skillet, add the olive oil and onions. Sauté over low heat for about 8 minutes until they begin to brown. Add the diced red bell peppers and sauté for an additional 6 to 7 minutes until the begins to soften.
- Add the low sodium Worcestershire sauce, oregano, garlic powder, spinach, and stir well to combine.
- Crack the eggs into a separate bowl, and add the almond milk, pepper, and red chili flakes (optional). Whisk well until the eggs are well scrambled.
- Pour the eggs mixture into the cast iron skillet with the vegetables and stir quickly combine.
- Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
- Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned.
- Remove from oven, allow to cool for 10 minutes, and slice to serve.
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
A very tasty meal