Dairy Free Frittata Recipe (No Milk or Butter)
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Jump to RecipeThis 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 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 tasty 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!
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
What’s In This Vegetarian Non Dairy Frittata Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Eggs – 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
- Extra virgin olive oil
- Red Bell PepperGreens – 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).
- 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.
- 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.
More Easy Dairy Free Breakfast Recipes You’ll Love!
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Dairy Free Frittata
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.
Equipment
- cast iron skillet
Ingredients
- 2 tablespoons extra virgin 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 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.
Nutrition
Calories: 128kcalCarbohydrates: 4gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 205mgSodium: 108mgPotassium: 199mgFiber: 1gSugar: 2gVitamin A: 2471IUVitamin C: 36mgCalcium: 91mgIron: 1mg
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A very tasty meal