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.

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.

The simple process behind this tomato kale frittata

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.

Dairy Free Frittata

This dairy free frittata is such a delicious recipe for any time of day. It's full of veggies for a fresh, healthy meal.
Print Recipe
Dairy free frittata on a plate
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Recommended Equipment


  • 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.

Approximate Nutrition Info

Calories: 259kcal | Carbohydrates: 21g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 493mg | Potassium: 1281mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5747IU | Vitamin C: 60mg | Calcium: 233mg | Iron: 5mg
Servings: 4
Calories: 259kcal
Cost: $1.55 per serving

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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.

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