Dairy Free Frittata Recipe (No Milk or Butter)

 

This bright and fresh dairy free frittata is bringing all the cozy vibes to our table this weekend. This frittata is the perfect brunch recipe and is vegetarian for a healthy meal ready in no time. This frittata cooks in a cast iron skillet for an easy one-pan breakfast recipe that makes clean-up a breeze.

 

This recipe uses bright and fresh vegetables (like peppers, onions, and greens) to add flavor without butter or dairy. I added oregano and red chili flakes for a bit of heat too – but the chili flakes are optional if you don’t like spice.

 

This was such a delicious brunch, and made enough servings so we were able to enjoy it twice.  An easy frittata breakfast everyone at the table will love!

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.

1. Preheat oven to 425 degrees Fahrenheit.
2. 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.
3. Add the low sodium Worcestershire sauce, oregano, garlic powder, spinach, and stir well to combine.
4. 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.
5. Pour the eggs mixture into the cast iron skillet with the vegetables and stir quickly combine.
6. Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
7. Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned.
8. 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.