Dairy-Free Classic Vegetable Egg Frittata

Elevate your breakfast or brunch game with this Dairy-Free Classic Vegetable Egg Frittata, a wholesome twist on a timeless favorite! Packed with vibrant veggies like red bell peppers, baby spinach, cherry tomatoes, and aromatic garlic, this frittata is as beautiful as it is nutritious. The creamy base, made with protein-rich eggs and unsweetened almond milk, creates a light, fluffy texture without the need for dairy. Cooked in a single skillet and oven-baked to golden perfection, this easy, one-pan recipe is ready in just 40 minutes. Topped with fresh basil and bursting with flavor, this dish is perfect for anyone following a dairy-free lifestyle or looking for a healthy, satisfying meal option. Serve it warm for breakfast, brunch, or even a light dinner, and watch it disappear from the table!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 pieces large eggs
• 0.5 cup unsweetened almond milk
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 2 cups baby spinach
• 1 cup, halved cherry tomatoes
• 2 cloves, minced garlic
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large bowl, whisk together the eggs, unsweetened almond milk, salt, and black pepper until well combined and slightly frothy.

Step 3

Heat olive oil in a large, oven-safe skillet over medium heat.

Step 4

Add the diced onion and red bell pepper to the skillet. Sauté for about 5 minutes or until the vegetables are softened.

Step 5

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 6

Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes.

Step 7

Add the halved cherry tomatoes and stir gently to combine with other vegetables.

Step 8

Spread the vegetables evenly across the bottom of the skillet.

Step 9

Pour the egg mixture over the vegetables, ensuring it covers them evenly.

Step 10

Let the frittata cook on the stovetop for about 2-3 minutes until the edges begin to set.

Step 11

Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is puffed and golden and the center is set.

Step 12

Remove the skillet from the oven and let the frittata cool for a few minutes.

Step 13

Sprinkle with chopped fresh basil before slicing and serving.

Step 14

Serve warm, and enjoy your Dairy-Free Classic Vegetable Egg Frittata!

Nutrition Facts

Serving size	(1002.1g)

Amount per serving	% Daily Value*
Calories	965.8

Total Fat 70.4g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1488mg	0%
Sodium 3057.9mg	0%
Total Carbohydrate 36.4g	0%
Dietary Fiber 8.3g	0%
Total Sugars 12.9g
Protein 54.4g	0%

Vitamin D 363.9IU	0%
Calcium 557.2mg	0%
Iron 12.1mg	0%
Potassium 1402.5mg	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: 63.6%

Protein: 21.8%

Carbs: 14.6%