Dairy-Free Vegetable Frittata
Elevate your brunch game with this vibrant Dairy-Free Vegetable Frittata, a wholesome twist on a classic favorite that’s perfect for those seeking a light, dairy-free option. Packed with a colorful medley of sautéed vegetables like zucchini, baby spinach, and red bell pepper, this protein-rich recipe combines fluffy eggs with unsweetened almond milk for a creamy texture without the dairy. Seasoned with garlic, onion, and simple spices, and topped with juicy cherry tomatoes, this frittata bakes beautifully in the oven, yielding a golden, tender finish. Ready in just 40 minutes, it’s ideal for meal prep or a quick, flavorful breakfast, lunch, or dinner. Garnish with fresh parsley and serve warm, or enjoy at room temperature—it’s just as tempting either way! Perfect for gluten-free and dairy-free diets, this recipe is a stunning centerpiece for any occasion.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 2 cups baby spinach
- 8 eggs
- 0.25 cup unsweetened almond milk (or any dairy-free milk alternative)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, halved cherry tomatoes
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large, oven-safe skillet (preferably cast-iron), heat olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, and zucchini, and cook for 5 minutes, stirring occasionally, until the vegetables are tender.
Add the baby spinach to the skillet and cook for 1-2 minutes until just wilted. Remove the skillet from the heat.
In a medium mixing bowl, whisk together the eggs, almond milk, salt, and black pepper until well combined.
Pour the egg mixture evenly over the cooked vegetables in the skillet.
Gently stir to distribute the vegetables throughout the egg mixture, then arrange the halved cherry tomatoes on top.
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.
Sprinkle with fresh parsley before serving, if desired. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.1 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 415 mg | 9% | |
*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.
