Dairy-Free Zucchini Frittata
Savor the wholesome goodness of a Dairy-Free Zucchini Frittata, a light and nutritious dish perfect for breakfast, brunch, or even a quick dinner. This recipe combines fresh, tender zucchini and sweet red onion sautéed in olive oil, enveloped in a fluffy, protein-rich mixture of eggs and unsweetened almond milk. Enhanced with garlic powder, dried thyme, and a touch of black pepper for depth of flavor, this frittata comes together effortlessly with stove-to-oven cooking, achieving a golden, set top that’s sure to impress. Naturally dairy-free and gluten-free, it’s a versatile choice to suit various dietary needs. Garnish with fresh parsley for a pop of color and serve warm or at room temperature for a delightful, satisfying meal. Keywords: dairy-free frittata, zucchini frittata, healthy breakfast recipe, dairy-free brunch ideas, gluten-free frittata.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 tablespoons Olive oil
- 1 small Red onion
- 6 Eggs
- 1 cup Unsweetened almond milk
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Wash the zucchinis and cut them into thin, round slices. Set aside.
Heat 2 tablespoons of olive oil in a medium, oven-safe skillet over medium heat.
Finely chop the red onion and sauté it in the skillet for 2-3 minutes, or until it becomes translucent.
Add the sliced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchinis have softened slightly.
In a large bowl, whisk together the eggs, unsweetened almond milk, garlic powder, dried thyme, salt, and black pepper until well combined.
Pour the egg mixture over the zucchini and onion in the skillet, making sure it spreads evenly.
Cook on the stovetop over medium-low heat for about 5 minutes, or until the edges begin to set but the center is still slightly runny.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Optionally, garnish with chopped fresh parsley for added flavor and presentation.
Cut into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 12.3 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 728 mg | 56% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1739 mg | 37% | |
*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.
