Dairy-Free Leek Frittata
Savor the delicious simplicity of this *Dairy-Free Leek Frittata*, a wholesome and flavorful dish that's perfect for breakfast, brunch, or a light dinner. This recipe swaps dairy for unsweetened almond milk, keeping it light yet irresistibly creamy, while tender leeks and fragrant garlic add rich, savory notes. Grape tomatoes, nestled into the frittata, create bursts of sweetness and a beautiful pop of color. Made in just one skillet and baked to perfection, this easy, high-protein frittata is seasoned with fresh parsley, salt, and a hint of black pepper to enhance its vibrant flavor. Not only is it quick to prepare—ready in just 40 minutes—but it’s also a versatile crowd-pleaser that can be enjoyed warm or at room temperature. Healthy, gluten-free, and packed with fresh ingredients, this recipe is an ideal choice for anyone seeking a dairy-free, nutrient-packed meal option.
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Recipe Information
Ingredients
- 8 pieces large eggs
- 120 ml unsweetened almond milk
- 2 large leeks
- 2 tablespoons olive oil
- 2 pieces garlic cloves
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams grape tomatoes
Instructions
Preheat your oven to 375°F (190°C).
Wash the leeks thoroughly to remove any dirt. Slice them into thin rounds, only using the white and light green parts.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat.
Add the sliced leeks to the skillet and cook for about 5-7 minutes until they are soft and translucent, stirring occasionally.
Mince the garlic cloves and add them to the leeks, cooking for an additional 2 minutes until fragrant.
While the leeks and garlic are cooking, whisk together the eggs and almond milk in a large mixing bowl until well combined.
Stir in the salt, black pepper, and chopped fresh parsley.
Halve the grape tomatoes and set aside.
Once the leeks and garlic are ready, reduce the heat to low and pour the egg mixture over the cooked leeks evenly.
Gently distribute the halved grape tomatoes throughout the mixture, cut side up.
Allow the frittata to cook on the stovetop for about 5 minutes, without stirring, until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is completely set and lightly golden on top.
Remove from the oven and let it cool slightly before serving.
Slice into wedges and enjoy hot or at room temperature.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.2 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 656 mg | 50% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1541 mg | 33% | |
*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.
