This dairy-free frittata is loaded with vegetables and makes a simple, clean-eating option for breakfast, brunch, or an easy weeknight dinner. Ready in about 25 minutes, it’s naturally gluten free and easy to customize with your favorite produce.
This vegetarian, dairy-free frittata is straightforward to make and pairs well with many sides, from chicken sausage to roasted potatoes or baked oats. It’s a versatile egg dish that holds up well for leftovers, reheats easily, and can even be eaten cold for a grab-and-go meal.
Reasons to Love This Recipe
- Simple to prepare – Sauté the vegetables, whisk the eggs with dairy-free milk, pour over the veggies, and bake.
- Veggie-packed – This frittata is roughly half eggs and half vegetables. Use colorful produce to boost flavor and nutrients.
- Great for meal prep – It keeps well in the refrigerator for several days and freezes nicely in individual portions.
- Gluten- and dairy-free – Made with non-dairy milk and no cheese, this frittata fits both gluten-free and dairy-free diets.
What is a Frittata?
A frittata is an Italian-style egg dish similar to an omelet or quiche without a crust. Unlike an omelet, ingredients are mixed or added into the eggs during cooking and then finished in the oven. Frittatas usually start on the stovetop and are baked briefly to give a creamy, fluffy texture—something that benefits from a splash of milk or non-dairy alternative.
Making frittata without milk: You can omit milk, but you may lose some of the creaminess. For a dairy-free version, use unsweetened almond milk, canned coconut milk, or an unsweetened dairy-free yogurt to keep the texture rich.
Ingredients
Ingredient Notes & Substitutions
The recipe card below lists amounts and a full ingredient list. Notes and substitution ideas are summarized here.
Eggs: Eggs are the foundation of this frittata. Use high-quality eggs when possible; pasture-raised eggs are a good choice for flavor and nutrition.
Vegetables: Any mix works—this version uses spinach, red bell pepper, red onion, and broccoli. Aim for about 4 cups total raw vegetables and chop to your preferred size.
Dairy-free milk: Choose a creamy, unsweetened option such as almond milk, oat milk, or canned coconut milk for extra richness. Unsweetened dairy-free yogurt or sour cream also work if you prefer a thicker texture.
Step-by-Step Instructions
Step 1: Preheat the oven to 400°F. Heat an 8″-10″ cast iron or other oven-safe skillet over medium heat and add a drizzle of extra-virgin olive oil. Add bell pepper, broccoli, and red onion first; save the spinach for later.
Sauté the vegetables for about 7–8 minutes, until they reach your desired tenderness. Add the spinach and chopped garlic, stirring constantly until the spinach wilts (about 1 minute). If needed, add a little more oil to coat the pan and prevent sticking.
Step 2: While the vegetables cook, whisk together eggs, dairy-free milk, and a pinch of salt and black pepper in a medium bowl. Whisk just until combined—don’t overmix.
Step 3: Pour the egg mixture evenly over the sautéed vegetables and gently stir to distribute the vegetables throughout the eggs. Let the skillet sit on the stove over medium-low heat for 2–3 minutes, until the edges begin to set.
Step 4: Transfer the skillet to the preheated oven and bake for about 13–15 minutes, or until the center is set. A slight jiggle in the middle is fine—the frittata will finish setting as it cools. Avoid overbaking to keep it tender.
Remove from the oven and garnish as desired with microgreens, cherry tomatoes, or sliced avocado. Slice into pieces and serve warm or at room temperature.
Notes & Tips
Fresh herbs: Add chopped dill, parsley, basil, or chives for extra brightness. A tablespoon of dried Italian seasoning added while cooking the veggies also works well.
Chunk size: Cut vegetables into larger pieces if you prefer a heartier texture; smaller pieces cook faster and distribute more evenly.
Don’t overcook: Remove the frittata when it’s just set or slightly jiggly in the center to keep it moist and tender.
Reheating and storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently or enjoy cold. For freezing, cut into portions and wrap individually; freeze up to 3 months.
FAQs
Store the frittata in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—slice into portions before freezing for easier reheating.
Customize with vegetables like asparagus, zucchini, mushrooms, cherry tomatoes, kale, or any seasonal produce you enjoy.
More Clean Eating Breakfast Recipes
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Blueberry Chia Overnight Oats
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Gluten-free and Dairy-free Waffles
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Healthy Oatmeal Breakfast Cookies
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Healthy Strawberry Almond Smoothie (dairy free)
I Love Hearing From You!
If you try this recipe, please let me know how it goes. I appreciate star ratings and comments. If you share a photo, tag @CleanPlateMama on social media—I love seeing your versions!
Eat Clean. Be Well!
-Sara
Dairy-free Vegetable Frittata
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Equipment
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8″-10″ cast iron skillet (or other oven safe skillet)
Ingredients
- 8 eggs
- ¼ cup dairy-free milk (unsweetened)
- fine sea salt and black pepper
- 1 red bell pepper, chopped
- 1 cup chopped broccoli
- ½ cup chopped red onion
- 2 handfuls spinach
- 2 large garlic cloves, chopped
Instructions
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Preheat oven to 400°F.
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Heat an oven-safe skillet over medium heat and drizzle with olive or avocado oil. Add bell pepper, broccoli, and onion; cook until tender.
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Whisk eggs, dairy-free milk, salt, and pepper in a bowl. Set aside.
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Add spinach and garlic to the skillet and stir until spinach wilts. Add a bit more oil if needed to prevent sticking.
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Pour the egg mixture over the vegetables and let sit on the stove for 2–3 minutes until the edges begin to set.
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Transfer the skillet to the oven and bake 13–15 minutes, or until the center is set.
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Remove from oven, slice, and serve.
Notes
- An 8″ or 10″ skillet works; a smaller skillet makes a thicker frittata and may need more baking time.
- Use a creamy unsweetened dairy-free milk for best texture. Unsweetened yogurt or sour cream can be used as alternatives.
- To increase yield, use 12 eggs, add 2 more tablespoons of dairy-free milk, and ½–1 cup extra vegetables; use a 12″ skillet.
- Remove from the oven when the center is just set; overcooking will dry it out.