Dairy-Free Classic Vegetable Egg Frittata
Elevate your breakfast game with this Dairy-Free Classic Vegetable Egg Frittata, a wholesome and flavor-packed dish that's perfect for a nutritious start to your day or an easy brunch centerpiece. This recipe swaps out traditional dairy with creamy unsweetened almond milk, making it a fantastic option for those seeking a lighter, dairy-free alternative. Loaded with vibrant vegetables including baby spinach, cherry tomatoes, red bell peppers, and aromatic garlic, this frittata is both colorful and rich in vitamins. Seasoned with fresh basil, salt, and pepper, it delivers a delightful medley of flavors in every bite. Ready in just 40 minutes, this oven-baked frittata needs minimal effort and offers satisfying results, with a golden, puffed top and a tender, vegetable-studded interior. Serve warm and enjoy the perfect blend of convenience, nutrition, and taste!
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.5 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 2 cups baby spinach
- 1 cup, halved cherry tomatoes
- 2 cloves, minced garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh basil
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs, unsweetened almond milk, salt, and black pepper until well combined and slightly frothy.
Heat olive oil in a large, oven-safe skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for about 5 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes.
Add the halved cherry tomatoes and stir gently to combine with other vegetables.
Spread the vegetables evenly across the bottom of the skillet.
Pour the egg mixture over the vegetables, ensuring it covers them evenly.
Let the frittata cook on the stovetop for about 2-3 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is puffed and golden and the center is set.
Remove the skillet from the oven and let the frittata cool for a few minutes.
Sprinkle with chopped fresh basil before slicing and serving.
Serve warm, and enjoy your Dairy-Free Classic Vegetable Egg Frittata!
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.9 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 557 mg | 43% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1402 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
