Dairy-Free Vegetable Frittata Without Milk or Cheese
This Dairy-Free Baked Veggie Frittata is filled with flavorful vegetables like bell pepper, spinach, and mushrooms. This healthy recipe is also made gluten-free. This is an excellent breakfast, brunch or lunch option made without milk or cheese.
A frittata is similar to a crust-less quiche, but it’s started on the stovetop and then finished in the oven.
Frittatas are such an excellent catch-all dish for a simple weeknight meal. It’s a great way to use up any vegetables you have on hand and it doesn’t need dairy to make it taste delicious!
This gluten-free frittata also makes a super easy breakfast that is rich in protein and fiber using simple ingredients.
Gluten-Free Frittata Recipe Benefits
- Not only are frittatas delicious, but they’re also affordable. The base of the recipe are cost-effective eggs and vegetables with little to no meat. Egg dishes are also very versatile using seasonable ingredients like fresh herbs. See more of my clean eating on a budget tips.
- Frittatas are really simple to make. You don’t need to learn any special skills or kitchen techniques.
- It’s gluten-free and dairy-free. Frittatas and most egg dishes are naturally gluten-free and easily made dairy-free by substituting dairy-free milk for milk or cream.
Ingredients
- Eggs make up the base of a frittata and make this dish an affordable meatless option that’s also packed with protein and nutrition. Eggs are low carb and make for a delicious frittata.
- Dairy-free milk lightens up the eggs without the addition of dairy. I like to use unsweetened almond milk but you could also use oat milk or cashew milk.
- Vegetables are the perfect addition to a frittata. You can use whatever favorite veggies you have on hand but this frittata has colorful veggies like sweet bell peppers, heart-healthy spinach, and chewy mushrooms.
- Sea salt is more important than one might think. Proper seasoning brings out all the flavors of the dish!
Please see the recipe card at the end of this post for the exact measurements.
Recipe Steps
Step One
Preheat your oven to 350 degrees Fahrenheit and heat the olive oil in a nonstick skillet over medium heat to medium-high heat.
Be sure you are using an oven safe skillet or a cast iron skillet that can go into the oven on the center rack. See my lists of the healthiest cookware and the best ceramic cookware.
Step Two
Add the vegetables to the pan and stir. Cook them until they soften.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Whisk eggs in a medium bowl or large bowl.
Add the eggs and milk and stir to gently mix with the vegetables. Add a pinch of salt and black pepper.
Turn off the heat and transfer skillet from the stove top to the oven.
Step Four
Bake until the center of the frittata is firm about 30 to 35 minutes. You’ll know it’s done when the center is no longer jiggly.
Remove frittata from the oven and let cool before slicing. Serve warm or at room temperature. Serve with green onions on top of the frittata.
I hope you agree that this gluten free egg dish is one of your favorite new recipes. It’s versatile and easy to make. Serve it plain or with a side of sausage or bacon. Vegetarian versions are great with a little gems salad or fresh greens salad.
The leftovers are also great the next day! I just reheat mine in the air fryer for a few minutes and serve with sliced avocado for some healthy fats.
Recipe Tips
- For more flavor and protein, feel free to slice a pre-cooked sausage into small pieces to sauté with the vegetables and cook into the frittata.
- If you aren’t on a dairy-free diet, you can replace the almond milk with regular milk or cream. You can also add a few ounces of goat cheese, mozzarella cheese, or parmesan cheese to the frittata mixture before you bake it.
- Remember when you pull the frittata out of the oven that the handle of the skillet will remain hot for a while. Don’t forget and grab it barehanded.
- If you want to use denser vegetables like sweet potato, be sure to slice them or dice them to ensure they get cooked through.
- Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
- Want another dairy-free casserole recipe? Try this Dairy-Free Breakfast Casserole.
Recipe FAQs
Yes, simply add 3/4 cup of shredded dairy-free cheese to the egg mixture. Give it a whisk right before you pour the eggs into the frittata.
Yes most vegetables taste great in a frittata. It’s known for being a catch-all dish to use up leftover produce. Spinach, asparagus, peas, roasted red peppers, mushrooms, red onions, cherry tomatoes, zucchini, and bell peppers all taste delicious in a frittata!
Aim for around 2 cups of chopped vegetables for your frittata. If you add too much you won’t have enough room for the eggs to encase the vegetables.
More Dairy-Free Recipes You Might Like
- Dairy-Free Potato Soup
- Dairy-Free Chicken & Rice Casserole
- Spaghetti Squash Pizza Casserole
- Zucchini Potato Soup
Don’t Miss These Healthy Egg Recipes!
Dairy-Free Baked Vegetable Frittata
This Dairy-Free Frittata is filled with flavorful vegetables like bell pepper, spinach, and mushrooms. This healthy recipe is also made gluten-free. This is an excellent breakfast, brunch or lunch option with no milk or cheese.
- Total Time: 45 minutes
- Yield: 3 1x
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 red bell pepper, cored and chopped
- 2 handfuls baby spinach
- 1/2 cup sliced mushrooms
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 8 eggs, lightly beaten
- 1/2 cup dairy-free milk (I used unsweetened almond milk)
- 4 green onions, sliced
Instructions
- Preheat your oven to 350°F.
- Heat a medium nonstick or cast iron skillet over medium heat on the stovetop. Add the oil and let it heat up for a few minutes.
- Add the bell pepper, mushrooms, spinach, salt, and pepper, and stir. Let the vegetables cook for 2-3 minutes or until they start to soften.
- Stir in the eggs and milk and stir gently to mix with the vegetables. Turn off the heat on the stovetop and carefully transfer the skillet to the oven.
- Bake for 30-35 minutes, or until the middle of the frittata is firm and not jiggly.
- Carefully remove the skillet from the oven and let it cool for a few minutes before slicing.
- Serve the frittata warm with sliced green onions on top.
Notes
- For more flavor and protein, feel free to slice a pre-cooked sausage into small pieces to sauté with the vegetables and cook into the frittata.
- If you aren’t on a dairy-free diet, you can replace the almond milk with regular milk or cream.
- If you want to use denser vegetables like sweet potato, be sure to slice them or dice them to ensure they get cooked through.
- Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 262
- Sugar: 3.1 g
- Sodium: 628.3 mg
- Fat: 18.1 g
- Saturated Fat: 4.9 g
- Carbohydrates: 5.8 g
- Fiber: 1.7 g
- Protein: 18.5 g
- Cholesterol: 496 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
Sounds delish! Four stars because I have not made yet. I do not have a skillet suitable for the oven. Do you think I can transfer to a baking dish after the eggs are added?
yes you can bake this in a regular baking dish!
what size skillet are you using for 3 servings? I want to double the recipe for 6 and wondering what size of skillet i should use
A 12-inch skillet or larger should be large enough to double the recipe. You may need to bake it slightly longer to make sure it gets cooked through in the middle.
Hi,
Where does the milk go in?
Thanks!
Apologies, you add the milk with the eggs, I just updated the recipe.
Thank you Carrie. My friends and I enjoyed this dish very much. Broccoli seemed to work well also.
Excellent! 🙂
This is one of my most favorite easy lunch recipes.