This Gluten-Free Frittata is filled with flavorful vegetables like bell pepper, spinach, and mushrooms. This healthy recipe is also made dairy-free without cheese or milk. This is an excellent breakfast, brunch or lunch option.

A vegetable frittata without dairy baked in a pan

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. You can use any vegetables you have on hand and it doesn’t need dairy to make it taste delicious!

Why You Need This Recipe

  • 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. 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 are naturally gluten-free and easily made dairy-free by substituting dairy-free milk for milk or cream.

Key Ingredients

Eggs make up the base of a frittata and make this dish an affordable meatless option that’s also packed with protein.

Dairy-free milk lightens up the eggs without the addition of dairy.

Vegetables are the perfect addition to a frittata. You can use whatever veggies you have on hand but this frittata has 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!

Ingredients for a vegetable frittata

Recipe Steps

Step One

Preheat your oven to 350 degrees Fahrenheit and heat the oil in a nonstick skillet over medium heat.

Step Two

Add the vegetables to the pan and stir. Cook them until they soften.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

How to make a vegetable frittata

Step Three

Add the eggs and stir to gently mix with the vegetables. Turn off the heat and transfer skillet 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.

Step Five

Remove frittata from the oven and let cool before slicing. Serve with green onions on top.

a bite of frittata on a fork

Recipe Tips & Substitutions

  • 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.
  • 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.

FAQs

Can I add dairy-free cheese to this frittata?

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.

Can I use other vegetables in a dairy-free 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.

Other Dairy-Free Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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A slice of vegetable frittata

Gluten-Free Vegetable Frittata Without Dairy


Description

This Gluten-Free Frittata is filled with flavorful vegetables like bell pepper, spinach, and mushrooms. This healthy recipe is also made dairy-free without cheese or milk. This is an excellent breakfast, brunch or lunch option.


Ingredients

Scale
  • 1 tablespoon olive oil or avocado oil
  • 1 red bell pepper, cored and chopped
  • 2 handfuls baby spinach
  • ½ cup sliced mushrooms
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 8 eggs, lightly beaten
  • ½ cup dairy-free milk (I used unsweetened almond milk)
  • 4 green onions, sliced

Instructions

  1. Preheat your oven to 350°F.
  2. 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.
  3. 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.
  4. Stir in the eggs and stir gently to mix with the vegetables. Turn off the heat on the stovetop and carefully transfer the skillet to the oven.
  5. Bake for 30-35 minutes, or until the middle of the frittata is firm and not jiggly.
  6. Carefully remove the skillet from the oven and let it cool for a few minutes before slicing.
  7. Serve the frittata warm with sliced green onions on top.

Notes

  1. 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.
  2. If you aren’t on a dairy-free diet, you can replace the almond milk with regular milk or cream.
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Healthy

Keywords: low-carb egg dish, keto frittata, frittata without cheese