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.
Servings: 8 servings
Calories: 128kcal
Cost: $3
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 spinach
- 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, smoked paprika, 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: 128kcal | Carbohydrates: 4g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 205mg | Sodium: 108mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2471IU | Vitamin C: 36mg | Calcium: 91mg | Iron: 1mg