Dairy-Free Frittata

  • 30 m


This nutritious and delicious breakfast or brunch dish is a dairy-free frittata. Tightly packed with eggs and local produce, it's a protein intake, dairy-free spin on the classic frittata. You'll be able change it by counting a few of your top choice flavors and vegetables. This takes as it were 30 minutes to get ready and serves one.


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Step 1

Set the stove setting to 350°F (175°C). Combine the eggs in a little blending bowl and beat altogether. Toss a few salt and dark pepper over it. Put aside.

Step 2

In an ovenproof skillet, warm the olive oil over medium warm. Once the chime peppers and diced onions start to relax, include them to the skillet and sauté for some of minutes.

Step 3

To the skillet, add the chopped spinach and diced tomatoes. Cook for an additional 2-3 minutes, stirring occasionally until the spinach wilts and the tomatoes soften.

Step 4

Pour the beaten eggs over the sautéed vegetables in the skillet. Let it cook for 1-2 minutes, without stirring, until the edges start to set

Step 5

Place the skillet in the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and slightly puffed up. You can test doneness by inserting a knife or toothpick into the center – it should come out clean.

Step 6

Remember that this skillet's handle will be hot once you carefully remove its contents of the oven. Serve the frittata hot, divided into wedges.

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