Dairy-Free Asparagus Frittata

Elevate your breakfast or brunch with this vibrant Dairy-Free Asparagus Frittata—a delightful combination of spring-fresh asparagus, aromatic garlic, and zesty lemon zest folded into a fluffy, golden egg base. This wholesome, oven-baked dish skips the dairy by incorporating creamy unsweetened almond milk, making it perfect for those with dietary restrictions. A sprinkle of fresh dill adds an herby brightness, while the sautéed onions and tender asparagus enhance its rich, savory flavor. With just 15 minutes of prep and a quick cook in the skillet before baking to perfection, this gluten-free frittata is an effortless, crowd-pleasing centerpiece. Serve it warm or at room temperature for a light meal paired with a crisp salad or hearty bread. This easy recipe is packed with protein, utterly versatile, and brimming with seasonal flavor!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 200 grams asparagus
• 1 medium yellow onion
• 2 garlic cloves
• 8 large eggs
• 0.25 cup unsweetened almond milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh dill
• 1 teaspoon lemon zest

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Trim the woody ends off the asparagus and cut the stalks into 1-inch pieces. Prepare the onion by chopping it finely, and mince the garlic cloves.

Step 3

In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent.

Step 4

Add the asparagus pieces to the skillet and cook for another 5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another minute until fragrant.

Step 5

While the vegetables are cooking, in a separate large mixing bowl, whisk together the eggs, almond milk, salt, and pepper until well combined.

Step 6

Stir in the chopped fresh dill and lemon zest into the egg mixture.

Step 7

Pour the egg mixture over the sautéed vegetables in the skillet. Use a spatula to ensure the vegetables are evenly distributed throughout the eggs.

Step 8

Allow the frittata to cook on the stovetop for about 3-4 minutes until the edges start to set.

Step 9

Transfer the skillet to the preheated oven and bake for 15-18 minutes or until the frittata is fully cooked and the center is set.

Step 10

Once done, carefully remove the skillet from the oven. Allow it to cool slightly before slicing and serving.

Nutrition Facts

Serving size	(816.2g)

Amount per serving	% Daily Value*
Calories	907.8

Total Fat 69.2g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1488mg	0%
Sodium 1788.0mg	0%
Total Carbohydrate 29.8g	0%
Dietary Fiber 6.9g	0%
Total Sugars 8.5g
Protein 54.6g	0%

Vitamin D 342.0IU	0%
Calcium 425.5mg	0%
Iron 13.2mg	0%
Potassium 1202.5mg	0%

*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.

Source of Calories

Fat: 64.8%

Protein: 22.7%

Carbs: 12.4%