Dairy-Free Spinach and Cheese Frittata
Savor the flavors of this Dairy-Free Spinach and Cheese Frittata, a satisfying and wholesome dish that's perfect for breakfast, brunch, or even lunch. Packed with nutrient-rich fresh spinach and a creamy blend of eggs and dairy-free alternatives like almond milk and shredded vegan cheese, this recipe offers a delicious twist on the classic frittata. Nutritional yeast lends a cheesy depth while keeping it entirely plant-based, making it ideal for those avoiding dairy. The simple sautéing of onions and garlic adds aromatic richness, while optional cherry tomato garnish provides a burst of color and freshness. Ready in just 40 minutes, this easy oven-baked frittata is perfect for any crowd, delivering flavor with every slice. Whether you're following a dairy-free lifestyle or simply seeking a healthier version of a traditional favorite, this frittata is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 8 large eggs
- 1 cup unsweetened almond milk (or any dairy-free milk of choice)
- 3 tablespoons nutritional yeast
- 1 cup dairy-free shredded cheese (e.g., cashew- or coconut-based cheese)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup cherry tomatoes, halved (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the chopped spinach and cook for 2-3 minutes, or until wilted. Remove the skillet from heat and set aside.
In a large mixing bowl, whisk together the eggs, unsweetened almond milk, nutritional yeast, salt, and black pepper until fully combined.
Stir in the dairy-free shredded cheese.
Pour the egg mixture into the skillet with the sautéed vegetables, ensuring the spinach and onions are evenly distributed.
If using cherry tomatoes, place them cut-side up on top of the mixture for garnish.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing and serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 10.6 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1049 mg | 81% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2815 mg | 60% | |
*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.
