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
- 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 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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