Dairy Free Frittata
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This dairy free frittata is such a delicious recipe for any time of day. It’s a healthy, vegetable-filled meal that’s on the table in 30 minutes.
Frittatas are hearty comfort food, and they’re simple to make. The fillings are cooked on the stovetop in an oven safe skillet, and once the egg mixture is added, the dish bakes quickly in the oven.
A typical frittata includes milk or cream, along with a generous dose of cheese. This dairy free frittata skips those ingredients, but it still has all the flavor of the traditional version.
A mild non-dairy milk such as almond milk is a good fit for this recipe. And to make up for the savoriness of the cheese, I use dehydrated tomatoes and sauteed onion. A sprinkle of salt and chives adds an extra savory touch.
Dairy Free Frittata Tips
Make sure your cast iron skillet is well seasoned so the dairy free frittata doesn’t stick. I like to use avocado oil to saute the vegetables because of its high heat point. You can use a different oil if you’d prefer.
Homemade dried tomatoes or jarred sun dried tomatoes will both work well in this recipe. You can substitute spinach or another green for the kale.
The egg mixture is just enough to bind together the fillings. If you want a more eggy version, you can add an additional two eggs to the mixture and cut back on the amount of kale.
Additional vegetables or meat can be added to this dairy free frittata. Make sure the meat is cooked and the vegetables are softened before they’re added to the egg mixture.
- 1 tbs avocado oil
- 1 small onion diced
- 1 cup dried tomatoes (homemade or store bought)
- 3 cups chopped kale (1 1/2 ounces)
- 8 eggs
- 1/4 cup almond milk or other non-dairy milk
- 1/2 tsp salt
- 1 tsp chives
- Preheat the oven to 425 degrees.
- In a well-seasoned, 9-inch cast iron skillet, saute the onion in the avocado oil briefly over medium heat to soften it. Add the dried tomatoes and kale. Stir the mixture and cook for another minute. Turn off the heat and cover the skillet for 5 minutes to wilt the kale (stirring occasionally).
- Meanwhile, crack the eggs into a large bowl. Add the almond milk and salt. Whisk the egg mixture until it has a uniform yellow color.
- Pour the eggs into the skillet with the tomato/kale mixture. Stir the mixture briefly, then sprinkle with chives. Cook on the stove over medium heat for one minute, then carefully transfer the frittata to the 425 degree oven. Bake the frittata until set (12 to 14 minutes). If you leave it in the oven too long, the frittata will be dry. Keep an eye on the center, and when it’s just set, the frittata is done.
- Serve immediately.
Tomato Frittata Price Breakdown
This recipe costs a total of $6.21 to make, or $1.55 per serving. Try this easy, dairy free frittata for a delicious breakfast, lunch, or dinner.
Note: This post was originally published in 2014, and it was updated in 2019.
I love the recipe. You turn everyday eggs into something spectacular. This was one of my most favorite Redux challenges ever. The amazing recipes just keep on coming!
Thanks so much, Liz!