Dairy-Free Vegetable Frittata

This Dairy-Free Vegetable Frittata is a wholesome, flavor-packed dish that’s perfect for breakfast, brunch, or even a light dinner. Brimming with vibrant, nutrient-rich ingredients like zucchini, red bell peppers, baby spinach, and juicy cherry tomatoes, this frittata offers a satisfying blend of textures and fresh, summery flavors. Made with unsweetened almond milk (or your favorite dairy-free alternative) and loaded with protein from eight eggs, it’s completely dairy-free while remaining deliciously creamy and fluffy. Cooked in a single skillet and baked to golden perfection in under 40 minutes, this recipe is both time-efficient and nutritious. Serve it warm or at room temperature with a sprinkle of fresh parsley for a convenient, crowd-pleasing meal that fits seamlessly into a dairy-free lifestyle. Whether you’re meal prepping for the week or hosting a gathering, this frittata is sure to impress!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large, oven-safe skillet (preferably cast-iron), heat olive oil over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Stir in the minced garlic, red bell pepper, and zucchini, and cook for 5 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Add the baby spinach to the skillet and cook for 1-2 minutes until just wilted. Remove the skillet from the heat.

Step 6

In a medium mixing bowl, whisk together the eggs, almond milk, salt, and black pepper until well combined.

Step 7

Pour the egg mixture evenly over the cooked vegetables in the skillet.

Step 8

Gently stir to distribute the vegetables throughout the egg mixture, then arrange the halved cherry tomatoes on top.

Step 9

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.

Step 10

Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.

Step 11

Sprinkle with fresh parsley before serving, if desired. Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1068.2g)

Amount per serving	% Daily Value*
Calories	1027.9

Total Fat 67.9g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1488mg	0%
Sodium 4899.2mg	0%
Total Carbohydrate 43.3g	0%
Dietary Fiber 9.3g	0%
Total Sugars 26.0g
Protein 57.7g	0%

Vitamin D 353IU	0%
Calcium 487.2mg	0%
Iron 11.6mg	0%
Potassium 1707.7mg	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: 60.2%

Protein: 22.7%

Carbs: 17.1%